This is a great leftover-makeover dinner. In fact, we enjoy it so much that I’ve been known to make it as a stand alone dish, instead of waiting for the leftovers.

We usually like to eat this chicken hash for dinner, with bread and a salad. It would be great as part of a brunch too, with an egg on top or on the side. I always serve it with chicken gravy over the top, but for picky kids who like ketchup, I bet this would be a great option. I usually don’t eat ketchup much myself, but my husband and kids love it, so I just might have to try that for them next time we have this.

Chicken Hash

• 3 T. olive oil
• 3 T. butter or margarine
• 6 potatoes, cut into small cubes
• 1 large onion, diced
• 1 green pepper, diced
• 4 carrots, shredded
• 2 c. cooked and shredded chicken
• 2 t. salt
• 2 t. black pepper
• 1 t. paprika

1. Heat olive oil and butter or margarine in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, until they just start to brown on one side.

2. Add the onion and green pepper. Continue cooking until onion is translucent, about another 5 minutes.

3. Stir in the carrots, chicken and seasonings. Cook, stirring often, until potatoes are tender and browned all over, about 10-15 more minutes.

4. If desired, serve with chicken gravy (or ketchup!).

*A great thing about this dish is that the shredded carrots look just like pieces of melted cheese.

Quick Chicken Gravy

• 4 T. butter or margarine
• 4 T. flour
• 2 c. chicken stock
• 1 t. black pepper
• 1/2 t. thyme

1. Melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in chicken stock, bring to a boil, and simmer until thickened to desired consistency. Stir in pepper and thyme.