Chicken Hash

Description

A River of Recipes: Native American Recipes Using Commodity Ingredients by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

• Serves: 6-8

Ingredients

• 2½ to 4 pound chicken
• 1 medium onion, chopped
• 2 to 4 cups diced, cooked potatoes (fresh or leftover)
• 1 can carrots, drained
• 3 cups of gravy (or enough to make hash moist)

Procedures

1. Boil chicken until meat falls off of bones easily. De-bone chicken and chop meat.
2. Brown chicken and onion in non-stick pan with cooking spray.
3. Add potatoes, carrots, and gravy.
4. Heat thoroughly, stirring often to avoid sticking or burning. Season to taste.

Note

• Pre-cooked ingredients can be used from any roast or other leftovers. Canned beef or chicken can be used. This is a quick and easy way to use up leftovers.