Wednesday, July 7, 2010

Chicken, Spinach, and Potato Hash

Granted, this photo doesn’t look that appetizing, but don’t judge the recipe by my photography skills! This recipe, from Everyday Food, puts a Greek spin on American hash. I made a few tweaks to the original, adding some lemon zest and serving it with Tzaziki Sauce and pita chips. Next time, I'll cut the potatoes into smaller cubes to allow them to crisp up a bit more. This go-around, the texture was similar to chunky mashed potatoes. If you don't want to roast the chicken, you could use a rotisserie chicken from the grocery store instead. Andy really liked it, so we'll definitely have hash again. Enjoy!

Chicken, Spinach, and Potato Hash
2 bone-in, skin-on chicken breasts
Olive oil
Dried or fresh thyme
1 1/2 lb. potatoes (I used a combination of Yukon Gold and red potatoes.)
1/2 onion, finely chopped
2 garlic cloves, minced
6 oz. baby spinach
Zest from 1 lemon
Juice from 2 lemons

1. Place chicken on an aluminum foil-lined baking sheet. Drizzle with olive oil; sprinkle with salt, pepper, and thyme.
2. Bake at 450° for 35 minutes or until done. Remove from oven, and cool slightly. Shred chicken.
3. Meanwhile, cut potatoes into small cubes. Place in a Dutch oven, and cover with water. Bring to a boil, and cook 15 minutes or until softened. Drain.
3. Sauté onions in hot oil until softened. Add in garlic, and sauté 1 minute. Add in potatoes, and cook 7 minutes or until slightly crispy. Stir in spinach, shredded chicken, lemon zest, and lemon juice; cook 5 more minutes. Serve immediately.

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