So much goof southern cooking comes from the necessity of stretching ingredients to make the most of them. Chicken hash in an opportunity to use every scrap. "It's like hog's-head hash," Tom explains. "You use everything leftover from the hog you haven't eaten. This goes back to the days when there wasn't abundance." He recommends serving chicken hash for breakfast, lunch, or dinner.
- Prep Time: 10 minutes minutes
- Yield: 4 Servings
- 1 cup cubed potatoes
- 1 cup chicken stock
- ½ cup diced onion
- ½ cup small-diced celery
- ½ tbsp chopped garlic
- 2 tbsp butter
- salt & pepper
- ¼ cup fresh herbs (thyme, rosemary, parsley)
- 1 cup cubed cooked chicken
- 2 tbsp heavy cream
- Blanch the potatoes with salt to taste in the chicken stock. Cook until the potatoes are done.
- In a medium skillet over medium heat, sauté the onions, celery, and garlic in the butter. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
- Finish with the heavy cream. Serve over cornbread waffles and with over-easy or over-medium eggs on top.