Tuesday, March 06, 2012

Chicken, Mushroom & Oven Red Potato Hash

I know this looks like breakfast - but I actually ate it for dinner!  The combination of chicken, mushrooms, and potatoes made for a hearty meal, and I topped it with a fried egg to give it a little extra protein, and the yolk provided a silky smooth sauce for the hash.  I never make fried eggs because I'm not a fan of the runny yolk - but for this meal it was an excellent addition and I would highly recommend it!  
As part of the Foodbuzz Tastemaker program, I received free Alexia Oven Red potatoes!  Alexia products are all natural, which means they are healthier - but they also taste better too!  Alexia Oven Reds are tossed with olive oil, parmesan & roasted garlic - giving them a burst of flavor straight from the oven!  They are super easy to make and can be found in the frozen food section of your local grocery store.  

YOU can be a part of Alexia's new product invention by helping Alexia "Reinvent a Classic" by voting for the next Alexia french fry flavor on Facebook!  To cast your vote, visit Facebook.com/AlexiaFoods.

Chicken, Mushroom, & Oven Red Potato Hash

1 15 oz. bag Alexia Oven Red Potatoes
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2-inch pieces
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon dried thyme
1/4 cup heavy cream (or milk mixed with 1 Tbs. melted butter)
½ tsp. dried parsley

Cook the Alexia Oven Red potatoes according to package directions (a little less oven time since you will be cooking them again in a pan on the stove). 

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.

Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the potatoes and let cook, without stirring, for 2-3 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.

Serve with fried egg on top and season with salt & pepper and additional parsley if desired.  

Source: adapted from food & wine

1 comment:

Melissa said...

I love eggs and I never think about adding them to a dinner dish....this looks YUM!!