Chicken Chili Hash With Peppers & Cilantro

Ingredients

• Servings: 4
• 2 tablespoons vegetable or olive oil
• 1 medium-large onion, cut into 1/2-inch dice
• 1 small bell pepper (any color), cut into 1/2-inch dice
• 1 pound rotisserie chicken meat, pulled into bite-sized pieces
• 1 1/2 pounds starchy potatoes (such as idaho), cut into 1/2-inch dice
• 2 tablespoons vegetable or olive oil
• 2 tablespoons ketchup
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried chili powder
• 2 tablespoons chopped fresh cilantro (or parsley)
• 2 tablespoons water
• salt and freshly ground black pepper

Recipe

• heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). while skillet heats, prepare onion, bell pepper, and chicken. a few minutes before cooking, increase heat to medium-high. when oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes. meanwhile, dice potatoes and toss with remaining oil. transfer chicken mixture to a bowl and reserve.
• add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. as potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water. (recipe can be prepared to this point up to 2 hours ahead. spread hot potatoes on a large lipped cookie sheet; cover when cool. return skillet to medium-high; add potatoes and re-crisp.)
• return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper. cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.