Chicken-Cranberry Hash

Name: Chicken-Cranberry Hash
Yield: 4 servings
Ingredients: 1 2 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces); 1 1 1/2 cups diced cooked chicken; 1 1 cup thinly sliced green onions; 1 1/2 cup dried cranberries; 1 1/3 cup half and half; 1 1 teaspoon crumbled dried sage leaves; 1 2 tablespoons vegetable oil

From the kitchen of Carly

Crispy-bottomed hash with tender chicken, tart cranberries, and sage-scented potatoes bound in cream. Green onions add bite, while the high-heat finish gives you those golden, crunchy edges that make breakfast or dinner genuinely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)
11 1/2 cups diced cooked chicken
11 cup thinly sliced green onions
11/2 cup dried cranberries
11/3 cup half and half
11 teaspoon crumbled dried sage leaves
12 tablespoons vegetable oil

Instructions

Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
Transfer hash to plates and serve.