RCI-MT.004.0177.001
Chicken Hash
A River of Recipes: Native American Recipes Using Commodity Ingredients by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe Serves: 6-8
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultybeginner
Ingredients
Method
1
Cook the chicken in a large pot of boiling water until fully cooked through, about 25-30 minutes. Remove chicken and let cool slightly, then shred or dice the meat into bite-sized pieces, discarding skin and bones.
2
Heat a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 3-4 minutes.
3
Add the diced cooked potatoes and drained canned carrots to the skillet with the onion. Stir to combine and cook for 2-3 minutes.
4
Pour in the gravy and stir until the mixture is well combined and moist. Add the shredded chicken and mix gently to incorporate.
5
Cook the hash over medium heat, stirring occasionally, for 8-10 minutes until heated through and the flavors have blended. The mixture should be moist but not soupy.
6
Taste and season with salt and pepper as needed. Serve hot in bowls or plates.