Chicken hash from The New York Times Cookbook (1961) by Craig Claiborne

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

  • IowanCorn on July 10, 2023

    Ah, the late '60's! let's use every pot and pan in the kitchen to cook leftovers. (That might be a slight exaggeration, but it was a lot) Still, this is a really good dish. It should go over toast, but I had bow-tie noodles, so that's what I used. A minor warning - This dish is RICH. Between the light cream, milk and the 3 egg yolks, this sauce is on the way towards custard. But if you can make room for it, it's well worth making.

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