Chicken Hash
For the sauce:
3 Tbs (45 ml) butter; 3 Tbs (45 ml) flour
1 cup (250 ml) milk; 1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
For the hash:
2 Tbs (30 ml) butter;
1 medium onion, finely chopped;
1 red or yellow bell pepper, seeded and finely chopped;
8 oz (225 g) mushrooms, thinly sliced;
3 Tbs (45 ml) chopped fresh parsley;
Salt and freshly ground pepper to taste;
2 cups (500 ml) diced potatoes, boiled until tender
and drained.
2 cups (500 ml) diced cooked chicken;
Chopped chives for garnish.
For the sauce, melt butter in saucepan over moderate heat.
Stir in the flour and cook 3 mins, stirring frequently.
Add the milk,chicken broth, cayenne, salt, and pepper
and bring to a simmer.
Cook for 5 mins, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat.
Saute the onion and bell pepper until tender, about 5 mins.
Add mushrooms, parsley, salt, and pepper and cook an
additional 10 mins.
Add the potatoes, chicken, and sauce,
and transfer to a buttered shallow baking dish.
Bake in a preheated 400F (200C) oven
for 30 to 40 mins, until it is bubbling and the top
is golden brown. Garnish with chopped chives.
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