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Fog Style Chicken Hash


4 cup chicken broth or water
2 whole skinless boneless chicken bre, asts, halved
1 1/2 lb small red potatoes
1 large onion, chopped fine
1 small green bell pepper, cut into 1/4 di, ce (about 1/2 cup)
1 small red bell pepper, cut into 1/4 dice, (about 1/2 cup)
3 garlic cloves, minced
2 tbsp unsalted butter
1 tsp paprika
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp dried thyme, crumbled
1/2 tsp salt
1/2 cup chopped scallion, white and pale gr, een parts only
1/2 cup packed fresh parsley leaves, washed, , spun dry and cho
1 cup half and half


1 poached eggs
1 toasted whole grain bread

In a deep 12" skillet bring broth or water to a boil and add chicken
breasts in one layer. Reduce heat and poach chicken at a bare simmer,
turning once, 7 minutes. REmove skillet from heat and cool chicken in
liquid 20 minutes. Discard liquid and cut chicken into 1/2" cubes.

Cut potatoes into 1/2" cubes. In a large saucepan of boiling salted
water cook potatoes until tender, about 15 minutes and drain in a

In a 12" heavy skillet cook onion, bell peppers, and garlic in butter
over moderately high heat, stirring frequently, until softened, about
3 minutes. Add spices, thyme and salt and cook, stirring 1 minute.
Add chicken, potatoes, scallion, parsley and half and half and cook
over moderately high heat, stirring occasionally until half and half
is reduced slightly and hash is thickened.

Top hash with poached eggs and serve with toast.

From Gourmet Magazine, September 1996 issue Fog Island Cafe -

Formatted on October 3, 1996 by Jamie Calton


Servings: 6



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