Confetti Chicken Hash
Traditional hash gets an unexpected lift by using rotisserie chicken. A confetti of colors explode in this recipe with a mix of red, yellow and green peppers.
Ingredients
Serves4
| 1 | Rotisserie chicken, from the deli, shredded |
|---|---|
| 2 Tbsp. | Butter |
| 1 cup | Red potatoes, skin on, diced to 1 in. |
| 8 Tbsp. | Onion, chopped |
| 4 Tbsp. | Red bell pepper, chopped |
| 4 Tbsp. | Yellow bell pepper, chopped |
| 4 Tbsp. | Green bell pepper, chopped |
| 4 Tbsp. | Celery, chopped |
| 2 Tbsp. | Carrots, shredded |
| 2 tsp. | Garlic, minced |
| 1/2 tsp. | Poultry seasoning |
| 1 cup | Seasoned stuffing mix |
| 2 cups | Chicken gravy |
| 1/2 tsp. | Black pepper |
| 4 | Eggs, poached |
| 4 sprigs | Sage |
Directions
Melt butter over medium heat. Add potatoes and sauté for 8-10 minutes or until slightly tender.
Add chicken, onions, peppers, celery, carrots, garlic and poultry seasoning to potatoes and sauté for 4-5 minutes or until vegetables are tender-crisp.
Add stuffing mix, gravy and black pepper. Simmer over medium heat for 4-5 minutes or until most of liquid is absorbed but mixture is still moist.
Put a portion of the hash mixture on a plate and top with poached egg. Garnish with sage.