Chicken, Greens, and Potato Hash
This is a really quick, and satisfying "anytime meal". Serve with a fried egg for breakfast, fruit for lunch, or a nice green salad for dinner. If you happen to have leftover cooked chicken and potatoes on hand, it's even easier!
1 Tbsp. olive oil
2-3 Tbsp. chopped spring or other mild onion
1 clove garlic, minced or pressed
1 1/2 - 2 c. cooked, chopped potato* (about 3/4")
Salt and pepper
1 1/2 - 2 c. cooked, chopped chicken** (about 3/4")
4 c. loosely packed, rough chopped spinach, chard, beet green leaves (or ribbon-cut lacinato)
1 Tbsp. lemon juice
Salt and pepper
Saute the onion and garlic in olive oil until aromatic and soft, about 2 minutes. Add the potato and a drizzle more olive oil if the skillet looks too dry. Season with salt and pepper. Cook the potatoes, stirring occasionally, until they are golden on all sides. Scrape any browned bits that stick to the pan, and stir into the potatoes. You may need to add a splash of water a few times to keep the potatoes from sticking too much to the pan. Stir in the cooked chicken and greens, and continue cooking for a couple of minutes more, until the chicken is warm and the greens are wilted. Toss in 1 Tbsp. lemon juice. Taste and add a little more lemon juice, salt, and pepper as you wish.
*To cook the potatoes, chop and place in a steam basket over boiling water; cover and steam until firm-tender, about 8-10 minutes. Check often, so they don't overcook and get too soft.
**To cook the chicken, cut into bite-sized pieces and skillet fry in a little olive oil until no longer pink. You could also microwave the pieces, or place in a greased, covered baking dish and oven roast.
Recipe created or adapted by Liz Talley, Urban Graze
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