MAIN DISH

HOMEY CHICKEN HASH

You may scrub, peel, dice and boil a pound of potatoes until tender (about 10 minutes), drain well, and proceed with recipe. Or use a (1-pound, 4-ounce) package of refrigerated diced potatoes with onion, such as Simply Potatoes brand.

Use leftover or purchased cooked chicken or cut a pound of boneless, skinless breasts into bite-size chunks and sauté until cooked through before proceeding with the recipe. Start to finish: under 20 minutes.

• 1 tablespoon vegetable oil

• 1 small onion (for about ½ cup chopped)

• 2 medium carrots (for about 1 cup slices)

• 4 cups diced cooked potatoes

• 2 cups (1 pound) cooked chicken chunks

• Salt and pepper, to taste

• 1 cup (4 ounces) shredded Cheddar cheese

In a 12-inch skillet that has a lid, heat the oil over medium-high heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Peel and slice the carrots, adding them to the skillet as you slice. Cook until the onion begins to brown on the edges, about 3 minutes.

Add the potatoes. Stir and cook until brown and tender, about 5 minutes (or longer if necessary for purchased potatoes). Stir in the chicken, and cook until is heated through, 2 to 3 minutes. Season liberally with salt and pepper.

Sprinkle the cheese over the hash, and cover the skillet. Turn off the heat, and let the skillet rest until the cheese is melted, about 1 minute. Serve at once. Makes 1 4 servings.

Per serving: 509 calories (38 percent from fat), 22 g fat (9 g saturated), 131 mg cholesterol, 43 g protein, 35 g carbohydrates, 4 g dietary fiber, 299 mg sodium.

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