I’m generally a recipe girl when it comes to cooking. While I’ll tweak recipes to fit my family’s tastes and switch out ingredients to try different combos, I like having a base to start with. But some times I go rouge and try new things. This is one of those times. And it worked out beautifully.
I had a night where I didn’t know what I wanted to eat or what I wanted to make. Mike was just getting home from bagpipe band practice and I had two chicken breasts thawed in the fridge. I planned this to be a breakfast scramble type dish, but things happened and a cheesy saucy hash was born.
Hash - a dish consisting of diced meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients
- 3 medium russet potatoes, cut into ½” cubes
- 2 tablespoons vegetable oil
- 6 strips bacon
- 2 chicken breasts, diced
- 2 tablespoons adobo seasoning, divided
- 2 tablespoons flour
- 1½ tablespoons butter
- 1½ cups milk
- Salt and pepper, to taste
- In a large skillet, heat oil over medium high heat. Add diced potatoes; season with salt and pepper. Cook until potatoes are browned and crispy. Stir occasionally to prevent potatoes from sticking and to brown on all sides. When potatoes are cooked, remove to a paper towel lined plate; set aside.
- In another large skillet, cook bacon over medium heat until crispy, flipping once. Remove bacon to a paper towel lined plate to drain. Once bacon cools, crumble into small pieces; set aside.
- Season chicken with 1 tablespoon adobo seasoning and salt. Add to bacon skillet and cook chicken using bacon fat still in pan. Cook until chicken is browned and no longer pink in the center. Remove chicken to a bowl; set aside.
- Using the bacon skillet, melt butter. Add flour and whisk to combine. Cook for 1 minute. Whisk milk into roux until combined; you don’t want any clumps. Whisk occasionally until sauce is thick and bubbly. Add remaining tablespoon of adobo seasoning and salt and pepper to taste; whisk to combine.
- Add crispy potatoes, bacon, and chicken. Stir to coat everything in the sauce. Serve warm