The Albatross
VIP Member
Chicken and Sweet Potato Hash
(Adapted from Fine Cooking and via Food Hound)
Serves 4
3 slices bacon, sliced lardon (matchstick) style
1 small yellow onion, diced
1 medium sweet potato, peeled and diced
1 c chicken broth
2 T unsalted butter
2 c chopped cooked chicken or turkey
1 T chopped fresh parsley
1 T maple syrup
2 tsp chopped rosemary
1/2 tsp ground black pepper
Dash of Tobasco, hot sauce, or red chili flakes
Kosher salt
1. Cook bacon in a 10" skillet over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potato, broth and butter to the onions. Simmer, uncovered, until the sweet potatoes are barely tender, about 6 minutes.
2. Meanwhile, mix the chicken or turkey, parsley, maple syrup, rosemary, pepper and Tobasco with the bacon.
3. When the potatoes are barely tender, add the meat mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce heat if the hash is browning too quickly). Season to taste with salt, pepper and hot sauce.
(Adapted from Fine Cooking and via Food Hound)
Serves 4
3 slices bacon, sliced lardon (matchstick) style
1 small yellow onion, diced
1 medium sweet potato, peeled and diced
1 c chicken broth
2 T unsalted butter
2 c chopped cooked chicken or turkey
1 T chopped fresh parsley
1 T maple syrup
2 tsp chopped rosemary
1/2 tsp ground black pepper
Dash of Tobasco, hot sauce, or red chili flakes
Kosher salt
1. Cook bacon in a 10" skillet over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potato, broth and butter to the onions. Simmer, uncovered, until the sweet potatoes are barely tender, about 6 minutes.
2. Meanwhile, mix the chicken or turkey, parsley, maple syrup, rosemary, pepper and Tobasco with the bacon.
3. When the potatoes are barely tender, add the meat mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce heat if the hash is browning too quickly). Season to taste with salt, pepper and hot sauce.
