Chicken Hash with Sweet Potatoes

Chicken Hash with Sweet Potatoes

This recipe came from my father in law, Carrol Enzor.  When I met him he did not cook at all, and could not even make a sandwich.  Over the years, and especially as his wife's health declined, Carrol learned to cook and was very creative with his recipes.  He always grew his own sweet potatoes and onions for this recipe.

Makes a good breakfast.  Goes well with eggs.  This is a recipe for three servings.

1 large sweet potato, peeled and diced into 1/4 to 1/2 inch cubes
4 tablespoons of unsalted butter
1 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper (Optional - my wife likes it better without the pepper)
1 small onion, chopped
1 small zuchinni, jullienned.
2 garlic cloves, minced
3 cups cooked, diced chicken meat

2 scallions, white and green parts sliced for garnish (optional)

1.  Peel the uncooked potato, and dice into small pieces.  1/4 size may be a bit too small, and 1/2 may be a bit too large, so somewhere in between.

2.  Bring a large pot of water to boil and add the sweet potatoes.  Par-cook until half-way done, about 10  minutes.

3.  Drain, then spread on a paper towel to dry.

4.  Melt half the butter, or 2 tablespoons, and melt in a skillet.

5.  Add the sweet potatoes and half the pepper and salt.

6.  Let cook without stirring, until the potatoes are brown on one side.

7.  Turn potatoes to brown on the other side, about 10 minutes.

8.  Transfer to a plate.

9.  Add the remaining butter to the skillet and saute the onion, garlic and zucchini until tender and gold around the edges.  This takes about 5 minutes or less.

10.  Add chicken and saute until chicken starts to brown.

11.  Return the potatoes to the skillet and mix and cook until all is warm and done.

12.  Garnish with scallions if desired.