Hash Wednesday

The title for this recipe comes from the Pie, who is a very punny guy.  Yeah. Ha ha.

The recipe itself started to come out of Martha Stewart, but then we changed  it so I think we’ll call it our own.

Cube up 2 large potatoes (we used PEI Russets) and boil the crap out of them for about 15 minutes.

You have two options here when it comes to the chicken.  You can either take a chicken breast with the bone in and the skin on and bake it for 35 minutes at 450°F, or you can take a boneless, skinless chicken breast, cut it in half horizontally, and fry it up in about 15 minutes. Either way, sprinkle some thyme, salt, and pepper on the chicken as it cooks.

However, you do it, cut the resulting cooked chicken into cubes and set aside.

Heat some olive oil in a skillet (use the one you fried your chicken in, if you did that), and sauté half a large onion, diced, until tender.  Use a wooden spoon.

Add a teaspoon of garlic in a jar and heat for 30 seconds.

Add your potatoes and cook, stirring often, until browned (about 7 minutes).  At this point, add in 2 tablespoons water.  Scrape the bottom of the pan with the spoon to bring up all the good stuff that’s starting to stick and keep cooking those potatoes for another 5 minutes or so. 

Add in your cubed chicken, together with about 1/4lb baby spinach (I’d say about 5 loosely packed cups).  Stir it up until it’s all wilted, about 2 minutes.

Season to taste with salt, pepper, and lemon juice.  Serves two.