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Saturday, October 30, 2010

Saturday Beefcake Brunch

We have taken some liberties with Donald Link's Chicken and Bacon hash!


1 medium russet potato, peeled
Sea Salt
1 tablespoon olive oil
2 strips thick-sliced turkey bacon, cut into 1/2-inch cubes
1 small onion, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 jalapeno pepper, stemmed, seeded, and finely chopped
1 1/2 teaspoons chopped fresh sage or thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Ground black pepper
1 1/2 to 3 cups shredded cooked chicken, preferably barbecued
Olive Oil
2 tablespoons to 1/4 cup chicken broth or water
1/2 bunch scallions (white and green parts), thinly sliced
Flour for dusting


Cut the potato into a small dice and place in a small saucepan. Cover with 2 inches of water and add a generous pinch of salt. Bring the potato to a boil, reduce the heat to low and simmer until tender, 13 to 15 minutes. Drain the potato and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the bacon and sauté until the fat renders and bacon is lightly browned but still soft, 3 to 4 minutes. Add the onion, celery, garlic, jalapeno, sage, paprika, cayenne, black pepper, and a sprinkling of salt and cook, stirring, until softened and fragrant, 4 to 6 minutes.

Add the chicken and broth and cook over medium-high heat, stirring frequently to break up the meat, 6 to 8 minutes. Add the potato and continue to cook, stirring well to break up the pieces (they will help bind the mixture), until the liquid has completely been absorbed, 4 to 6 minutes. Taste for seasonings, adding more salt and pepper as desired, and stir in the scallions. Allow the mixture to cool (for fastest results, spread the hash on a baking sheet and refrigerate.)

Form the hash into 3- to 4-inch patties. Heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the hash patties on both sides with flour, then add them to the skillet and fry until golden brown and crisp, 3 to 4 minutes on each side.

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