| |
|
In a medium skillet, heat the oil over moderate heat. Add the onion and sauté until soft and golden, about 5 minutes. Gently stir in the potatoes and heat about 2 minutes. Reduce the heat to low and stir in the chicken, herbs, salt, and pepper. Press down the mixture with a spatula to form a large pancake. Cook about 10 minutes or until golden and crusty on the bottom. Gently flip the hash and brown for another 10 minutes. Makes 2 to 3 servings
|