Summer Vegetable and Chicken Hash

I doubled this recipe and Jonathan probably ate most of it. It was gone in one sitting. I thought it was delicious.  We pulled the red potatoes from the garden, along with the jalepeno peppers and red onion (didn't have scallions).  I didn't have fresh corn so the frozen corn from Costco was still really good.  If I made it again I might use a little more jalepeno (mine maybe wasn't as hot though) and scallions.  I didn't boil the potatoes first but just put them on a griddle and cooked them like hashbrowns. I cut them in smaller cubes so it would cook through okay.  They were really yummy!

 

I served this with a fresh salsa from my garden tomatoes. Would look prettier if you served the hash in a bowl because there was a little liquid left over.

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Martha Stewart Living, June 2009

• Yield Serves 6

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Ingredients

• 1 boneless, skinless chicken breast half (8 ounces), cut into 3/4-inch cubes
• 1 tablespoon extra-virgin olive oil
• 12 ounces small red potatoes, boiled, halved or quartered
• 2 cups fresh corn kernels (from 2 ears)
• 1 scallion, thinly sliced (1/4 cup)
• 1/2 jalapeno chile, stem, ribs, and seeds removed, minced (1 tablespoon)
• 1 cup yellow or red cherry tomatoes (4 ounces), halved
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon fresh marjoram (roughly chopped if large)

Directions

1. Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
3. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.