Ingredients
- 6 for quick tomato salsa (wedges garnish)
- 1 lime
- 1 anaheim chili pepper
- 1 green bell pepper
- 3 cups idaho russet potatoes
- 1 pint chicken stock
- 8 ounces chicken dark meat (cooked)
- 8 ounces green chilies (chopped)
- 3/4 cup onion (diced yellow)
- 1/4 cup vegetable oil for frying hash
- 2 tbsp butter
- 2 tablespoons chicken fat
- 2 tbsp flour
- 1 tablespoon olive oil (plus)
- 1/4 cup cilantro leaves only (fresh)
- 1 teaspoon cumin (ground)
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper flakes (crushed red)
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.
