I was watching Food Network, my second favorite channel behind HGTV, and I watched Ina Garten from Barefoot Contessa cook this amazing looking hash and I just had to try it! I swear everything that woman touches turns to gold. If you’ve never watched her give it a shot. She catered for many years and really knows her stuff. I love her Back to Basics programs, because the recipes call for a lot more everyday ingredients as opposed to some of the upscale expensive cuisine she does for the most part.
I’m just a simple country girl so I’m probably not going to be whisking up a lobster bisque or Coq Au Vin anytime soon. (Those are just the fanciest recipes I could think of off the top of my head. They could actually be quite easy to do, but I don’t know) I should probably read a nice cookbook…
I’m cheap so I love to find recipes that I only have to buy one or two things for at the grocery store and I can find the rest in my pantry or my garden. This is a relatively inexpensive and easy recipe and quickly became one of my absolute favorites after I tried it!
It went straight into my recipe binder and I am so excited to cook it again. I hope you give it a try and that you like it as well. I tweaked the original recipe a little so here is my rendition of this Chicken Basil Hash:
- 4 chicken breasts
- 16 basil leaves
- olive oil
- Kosher salt and black pepper
- 6 tbsp unsalted pepper, divided
- 2 lbs red potatoes, large diced
- 2 red onions, chopped
- 2 red bell peppers, large diced
- 3 garlic cloves, minced
- 1 tsp dried thyme leaves
- 1 tsp paprika
- 1 tbsp tomato paste
- 2 tbsp dried parsley flakes
Preheat oven to 350 F.
Heat a large skillet over medium-high heat. Pound chicken breasts until they are about a 1/2 inch thick. Cook two chicken breasts at a time, cooking on one side for 4 minutes. Flip chicken and cook for 4 more minutes.
Remove from the skillet to a plate and let cool completely. Don’t cut into it until it cools, to let all the juices reabsorb into the chicken which will make it nice and juicy. Cut chicken into large diced pieces.
Melt 4 tbsp of butter in a large skillet. Add the potatoes and onions, 1 tsp salt and 1/2 tsp pepper. Saute over medium heat for about 10 minutes, until evenly browned and cooked through.
In a separate saute pan, melt the remaining 2 tbsp of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 tsp salt, and 1/2 tsp pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the peppers to the potatoes and onions and heat through. Add parsley and toss together.
Serve with some sauteed vegetables or a salad and you have a delicious meal. Enjoy!