Summer Vegetable And Chicken Hash Recipes

SUMMER CHICKEN AND VEGETABLE SKILLET

Steps:

• Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
• Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
• Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
• Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

CHICKEN THIGHS WITH ROOT VEGETABLE HASH

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
• Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
• Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.

WINTER VEGETABLE HASH

Steps:

• Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

SUMMER VEGETABLE AND CHICKEN HASH

Steps:

• Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
• Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
• Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.