Chicken Hash

Ingredients

3 cups idaho russet potatoes
1 pint chicken stock
2 tablespoons chicken fat
1 tablespoon olive oil
2 tbsp butter
3/4 cup onion
8 ounces chicken dark meat
1 green bell pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon pepper flakes
1 anaheim chili pepper
8 ounces green chilies
1/4 cup cilantro leaves only
2 tbsp flour
1/4 cup vegetable oil for frying hash
1 lime
6 for quick tomato salsa

Instructions

Lift the hash with spatula to ensure it will separate easily from the pan. Put a plate upside down over the skillet and invert it so the hash is on the plate. Slide hash back into skillet and brown other side. Or broil the top, but be careful not to dry out the hash.