Creamy Chicken Hash

Ingredients

• 1 piece(s) Russet potato, scrubbed
• 2 tbsp Butter, divided or canola oil
• 1/2 medium onion Onion, finely chopped
• 1/4 tsp Green bell pepper, finely chopped
• 1/4 tsp Red bell pepper, finely chopped
• 2 stalks Celery, finely chopped
• 1 piece(s) Garlic clove, finely chopped
• 2 tbsp Sprays of canola cooking spray
• 2 oz Skinless cooked chicken breast, diced
• 2 cups 2% milk
• 1/4 tsp Cayenne pepper a pinch or to taste
• 1/4 tsp Salt and freshly ground black pepper
• 4 tbsp Prepared barbecue sauce

Instructions

1. Shred the potato and set aside. (It will darken in color, but this will not affect hash.)
2. Heat 1 tablespoons butter or oil in a medium/large non-stick skillet. Add onion, bell peppers, celery and garlic. Sauté until lightly browned, 5 minutes. Push vegetables to one side of pan. Add remaining butter or oil. Add potatoes and mix with oil to coat them. Mix and combine well with the vegetables. Cook 3 minutes. If potatoes stick, scrape pan vigorously and move contents around pan to spray the bottom with cooking spray.
3. Mix in chicken, milk, cayenne, salt and pepper. Spread and flatten out the mixture into a thick cake. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan. Cook until potatoes are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with oil spray if necessary while turning hash.)
4. When hash is done, divide equally among four plates. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons milk.)

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