Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Russet potato; peeled . into a 1/4-inch dice
. cut into 1/4-inch dice 1 1/2 ts Thyme leaves
3 tb Extra-virgin olive oil Salt black pepper to taste
1 md Onion; chopped 1 c Golden delicious apple; cut
1/2 c Red bell pepper; 1/4" dice . into a 1/4-inch dice
1/2 c Green bell pepper; 1/4" dice 1/4 c Flat leaf parsley; chopped
1 Chicken breast; skinless, 4 Eggs; poached (opt)
. boneless, cooked cut Chili sauce (opt)

Hash comes from the French word "hacher", meaning to cut up. This
popular American dish is the best use of your leftovers. You'll
never miss the red meat.

1. Place diced potato in a small saucepan and add enough salted
water to bring to a boil and cook for 4 to 5 minutes, until just
tender. Drain and set aside.

2. Heat 2 tablespoons olive oil in a large nonstick skillet over
medium heat. Add the onion and cook, stirring, until just wilted,
about 5 minutes. Add the peppers and cook, shaking the pan, for 5
minutes longer.

3. Raise the heat to medium-high and add the remaining oil, the
chicken and potatoes. Sprinkle with thyme, salt and pepper. Cook,
stirring, over medium-high heat for 5 minutes. Weight down the hash
with a heavy plate or pot lid and cook for 5 minutes. Turn the hash
over with a spatula and cook, weighted down, for another 5 minutes or
until it is slightly hrowned.

4. Add the apple and parsley; cook over medium-high heat, turning
with a spatula, for 5 minutes more. Serve topped with eggs and chili
sauce, if desired.

Serves 4. Per serving (without egg and chili sauce): 238 calories,
13g fat, 45mg cholesterol.
** Dallas Morning News -- Sunday Parade Magazine -- Oct 22, 95 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-12-95

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