Ingredients
- 6 for quick tomato salsa (wedges garnish)
- 1 lime
- 1 anaheim chili pepper
- 1 green bell pepper
- 450 gr idaho russet potatoes
- 475 ml chicken stock
- 130 gr chicken dark meat (cooked)
- 130 gr green chilies (chopped)
- 90 gr onion (diced yellow)
- 60 ml vegetable oil for frying hash
- 28 gr butter
- 18 gr chicken fat
- 16 gr flour
- 16 ml olive oil (plus)
- 4 gr cilantro leaves only (fresh)
- 2 gr cumin (ground)
- 1 gr chili powder
- 1 gr kosher salt
- 1 gr 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.
