Hurry Up Hash
|Frozen hash brown potatoes||1⁄2 Pound|
|Cooked and cubed chicken||3⁄4 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Green bell pepper||1 Large|
|Dried thyme||1 Teaspoon|
|Ground pepper||3⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
1. In a large bowl, stir together potatoes, chicken, milk, Worcestershire, onion, bell pepper, thyme, pepper, and salt.
2. Heat oil in a large frying pan, preferably a 10-inch cast-iron skillet. Add hash and press with a spatula to flatten over bottom of pan. Cover and cook 5 minutes over medium-high heat. Use a spatula to stir up crusty bottom of the hash and cook in same way, stirring up 3 more times until hash is golden, a total of about 20 minutes.
3. Serve each portion of hash topped with an egg, if desired, and accompanied by ketchup