Make your next trip to the lake super easy by trying this hash combining roasted potatoes, chicken, bell peppers, onion, and Parmesan cheese for a delicious one-dish dinner.
One-dish dinners are a great option for weekends away. This option from our friends at Birmingham-based Cooking Light is sure to please.
Yield: Serves 6 (serving size: about 3/4 cup hash)
Total time: 1 Hour, 45 Minutes
1/4 cup canola oil, divided
1 cup sliced red onion
1 (9-ounce) package frozen artichokes, thawed
1 tablespoon chopped fresh thyme
3 cups roasted potatoes from The Master Hash recipe
1/2 cup bottled roasted red bell peppers, drained and chopped
2 tablespoons chopped fresh oregano, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast
3 ounces grated Parmesan cheese, divided
1 cup roasted garlic cream from The Master Hash recipe
2 tablespoons half-and-half
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1. Heat 1 tablespoon oil in a skillet over medium heat. Add onion, artichokes, and thyme; cook 5 minutes.
2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.
3. Divide hash among 6 plates. Sprinkle with remaining 1 tablespoon oregano and cheese.
Originally published at http://www.myrecipes.com/recipe/chicken-veggie-hash
For more great, healthy and fresh recipes for your lakeside weekends, visit CookingLight.com.