3 cups Idaho russet potatoes
washed, patted dry, and diced into 1/4″ 1 pint chicken stock
2 tablespoons chicken fat
or 1 tablespoon olive oil plus 2 tbsp. butter or margarine
3/4 cup diced yellow onion — 1 medium
8 ounces cooked chicken — dark meat
1 green bell pepper
seeded, pits removed, and chopped 1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 Anaheim chili pepper
seeded, pits removed, and diced or 8 ounces green chilies — chopped
1/4 cup fresh cilantro — leaves only, chopped
2 tbsp. flour
if you are not using any raw potato 1/4 cup vegetable oil — for frying hash
1 lime
cut into 6 wedges — for garnish Quick Tomato Salsa
Cook the potatoes in the chicken stock until they can be pricked easily with a fork. Drain and save the juice. While the potatoes are cooking, heat the fat or oil in a large fry pan, and saute the onion on medium high heat until it is just beginning to brown around the edges (about 5 – 6 minutes). Add the green pepper, the chicken, the spices, and the chilies, and mix until combined. Remove from heat. Add the drained potatoes (and leftovers if you have them) and continue mixing until the ingredients begin to bind (stick together). Correct seasoning with salt. Mix the chopped cilantro in gently with a fork.
Transfer the hash to another container, and scrape the residue from the fry pan. Heat oil and chicken fat in pan on medium high. Return hash to pan, spreading it evenly and patting it down gently with a spatula. Fry it until bottom browns, about 8 minutes.
Lift the hash with spatula to ensure it will separate easily from the pan. Put a plate upside down over the skillet and invert it so the hash is on the plate. Slide hash back into skillet and brown other side. Or broil the top, but be careful not to dry out the hash.