Recipe of the week
“When you’re looking to stretch leftovers, you can’t go wrong with hash,” said Noelle Carter in the Los Angeles Times. “You can make it with almost anything, from roast beef to clams, duck to vegetables.” The recipe below adds a chile-and-chorizo kick to leftover chicken—or to a rotisserie bird from the supermarket.
Chicken, chorizo, and green chile hash
3 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• ¾ lb Mexican chorizo, removed from casing and crumbled
• 1½ lbs cooked chicken, cut into ½-inch cubes
• salt and pepper
• 1 lb baking potatoes, peeled and cut into ½-inch cubes
• 1½ cups chopped roasted green chiles
• ¼ cup cream
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 2 green onions, chopped
• Melt 1 tbsp butter in a skillet, preferably cast iron, over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and slightly browned. Add chorizo and chicken, and cook until chicken is almost warmed through, about 4 minutes. Season to taste with salt and pepper. Remove mixture from pan and set aside.
• Wipe out skillet and heat remaining butter over medium heat. Add potatoes; cover and cook without stirring until browned and beginning to crisp, about 5 minutes. Stir in chiles, cover, and cook until potatoes are well browned, about 4 minutes. Add chicken and chorizo mixture, then drizzle with cream, paprika, and oregano. Stir to combine, scraping up any crusty bits from the bottom of the pan. Remove from heat, season with salt and pepper to taste, and top with chopped green onions. Serves 6.