Chicken Hash

Chicken Hash

Ingredients

Olive oil
Two large Potatoes
Two medium Parsnips
One Onion
Fresh thyme
Zest of one lemon
Two chicken breasts cooked and shredded – you can use deli sliced roast chicken or turkey if you don’t have the chicken handy.
One bunch scallions cleaned and minced


Preparation

Brown in a heavy pan, potatoes with skin on, diced; peal parsnips and cut in half and dice, peal onion and dice, season with salt and pepper and thyme stripped from the sprigs (about two tablespoons). Cook until all is brown and starting to caramelize. The longer it cooks and the darker it gets the tastier it gets. Every time you turn it in the pan, push it back down with a spatula. I regulate the temp to cook it for about 30 minutes. At the halfway point, add the chicken and continue browning. At the end of the cooking period, add the scallions, and the zest of one lemon.

Serve

I have served this as breakfast, lunch or dinner; it is great with eggs, with egg whites, and with a green salad, with cranberries, and more. You can easily add in leftovers from the fridge and or shape the hash into patties and store in the fridge for use in the next few days.