Showing posts with label hash. Show all posts
Showing posts with label hash. Show all posts

Friday, May 9, 2014

Chicken Hash

by Sheila Connolly

I like to cook whole chickens, because I end up with two meals from one. My husband and I eat the front end at the first meal, and I save the back end for a later dish, most often Thai at our house. Another bonus is that the chicken parts are better balanced (i.e., not top-heavy).

I usually cook the chicken with onion chunks and fresh herbs stuffed in the body cavity, which gives the chicken a nice flavor. Or garlic. Or sliced lemons. Then I baste it with butter and oil, and I can stick it in the oven and ignore it for an hour or so (after setting a timer so I don’t forget it!).

So, here I am with the back end of a chicken, hunting for a recipe. I’m not in the mood for Thai, or chicken pot pie (another standard), or chicken chile (I think I’ve given not one but two recipes for that on MLK). What to do, what to do …

Chicken hash! I’ve got all the ingredients on hand (I’m racing a deadline so I don’t want to make a trip to the store), and apart from all that dicing of chicken and potatoes, it’s a simple dish. (Not as simple as some of the recipes I found in early cookbooks, which come down to: chop leftover chicken and leftover boiled potatoes, mix, heat, serve.)

Chicken Hash (for two servings with a bit left over)

Meat from two cooked chicken leg/thigh sections (you can use white meat if you prefer, but the dark meat is more flavorful and juicier)

2 pounds boiling potatoes (about six, depending on size), peeled and diced in large pieces

1 medium onion (yellow or red, if you prefer), chopped

1 garlic clove, minced

2 Tblsp vegetable or olive oil

1 Tblsp butter

1 tsp fresh thyme leaves

1/2 cup low-salt chicken stock

2 Tblsp chopped parsley

Salt and pepper to taste

Remove the meat from the bones of the chicken and chop coarsely.

Parboil the diced potatoes (I’ve found that if you don’t parboil them for a few minutes—and you can do this in a microwave—they take forever to cook) and drain.

In a large non-stick sauté pan, combine the oil and the butter over medium heat, add the onion and garlic, and cook until soft.  Add the potatoes and cook for a few minutes, then add the chicken pieces and thyme leaves.  

Cook over medium heat, stirring occasionally, until the potato pieces just begin to brown. (If you think the mixture looks a bit blah, you can add a teaspoon of paprika for color and mix it in well.)

Add the parsley and the chicken stock (if it looks soupy, don’t worry) and cook until all of the liquid has been absorbed—it won’t take long.

If you want a bit of a crust, press down on the mixture against the pan, then turn the crusty parts over and mix in.  Season with salt and pepper.

You can garnish this with sour cream or grated cheese if you like. And if you want to fancy it up, add chopped peppers and cook along with the potatoes. Or maybe chopped jalapenos. Have fun with it!

 Coming June 2014!

Sunday, May 5, 2013

Clambake Hash

Please join us in welcoming Barbara Ross, whose new Maine Clambake Mystery Series will debut with Clammed Up in September!

I’m so happy to be writing the cozy culinary Maine Clambake Mystery series because I can sing the praises of my adopted second-home town, Boothbay Harbor, Maine (lightly disguised in the series as Busman’s Harbor).

But what to do about the recipes? A Maine clambake (sometimes called a lobster bake) is basically one meal—chowder, steamed clams, lobster and corn, often supplemented by potato, onion, and so on. How was I going to come up with enough recipes for a series?

Of course, the book does include recipes for the clam chowder and the blueberry grunt my fictional Snowden family serves on their private island. But I’ve also collected recipes from around my fictional town.  This one, for clam hash, is from local curmudgeon and restaurateur Gus Farnharm.

Here’s what my main character Julia Snowden says about Gus’s hash.

“Ayup. Hash?” Gus asked.
Among the cognoscenti, which is to say the locals, Gus’s clam hash was famous. Like any hash, it’s made with lots of onions and potatoes, but he uses clams instead of beef or corned beef. The fresh, diced clams give the hash a salty-sweet taste that cannot be beat. And if you ask for it, he will top the hash with one or two perfectly poached eggs.
“Yes, please.” I answered. “With one egg.”
“Because one egg is un oeuf.” Gus repeated the oldest joke in the world.

Gus doesn’t let anyone into his restaurant unless he knows them, or someone he does know vouches for them. That means you may never be able to taste Gus’s delicious clam hash. But if you follow this recipe, you’ll get very, very close!

2 large Maine potatoes
1 large yellow onion
2 cans minced clams (Gus uses 1 cup of freshly minced clams, but if you buy a good brand of canned, it will be almost as good.)
2 Tablespoons heavy cream
2 strips bacon
1 Tablespoon butter

Prick the potatoes with a fork and microwave on high for 5 minutes or until they can be easily pierced with a fork.

Cut onion in eighths, then put in a food processor and pulse 10 times.

Peel the cooled potatoes and chop them into large cubes.

Put the cubed potatoes in the food processor with the onions and pulse to combine. Add salt and pepper.

Add the drained clams and cream. Pulse to combine.

In a frying pan, cook the bacon until crispy, then remove and set aside.
Add the butter to the bacon fat in the frying pan.

Add the hash from the food processor and press down into the frying pan. Cook for 5–6 minutes on medium heat until the bottom begins to brown.
Turn and cook the other side.

Keep flipping to add more crust as desired. 

Top with crumbled bacon.

If you’d like to go to a real clambake on a real Maine island (as opposed to my fictional one) follow this link.


Barbara Ross is the author of Clammed Up, first in a series of Maine Clambake Mysteries. Barbara and her husband own the former Seafarer Inn in Boothbay Harbor, Maine. From her perch on the Seafarer’s wide front porch, Barbara’s had a chance to observe the quirks of life in a small resort town, along with the stunning harbor views. Barbara and Bill longer run the inn as a Bed & Breakfast. Barbara is notoriously not a morning person. They considered a Bed-and-Get-Your-Own-Damn-Breakfast, but there didn’t seem to be much of a market. You can read more about Barbara and the book at