Chicken & Veggie Hash

Name: Chicken & Veggie Hash
Ingredients: 1/4 cup canola oil, divided; 1 cup sliced red onion; 1 (9-ounce) package frozen artichokes, thawed; 1 tablespoon chopped fresh thyme; 1/2 cup bottled roasted red bell peppers, drained and chopped; 2 tablespoons chopped fresh oregano, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 ounces shredded skinless, boneless rotisserie chicken breast; 3 ounces grated Parmesan cheese, divided; 2 tablespoons half-and-half

11 ingredients

3 steps

Ingredients

1/4 cup canola oil, divided
1 cup sliced red onion
1 (9-ounce) package frozen artichokes, thawed
1 tablespoon chopped fresh thyme
1/2 cup bottled roasted red bell peppers, drained and chopped
2 tablespoons chopped fresh oregano, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast
3 ounces grated Parmesan cheese, divided
2 tablespoons half-and-half

Directions

1

Heat 1 tablespoon oil in a skillet over medium heat. Add onion, artichokes, and thyme; cook 5 minutes.
2

Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.
3

Divide hash among 6 plates. Sprinkle with remaining 1 tablespoon oregano and cheese.