Quick-to-fix roasted chicken hash from The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (page 100) by Sharon Kramis and Julie Kramis Hearne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sturlington on October 28, 2012

    This does not have to be made with pre-cooked rotisserie chicken. Boneless chicken breast, cubed, substitutes nicely. Potatoes do need to be pre-cooked, though; I boiled them until just tender. Make this a breakfast dish by leaving out the chicken altogether, or substituting bacon, and topping with a fried egg.

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