Skillet: Chicken and Vegetable Hash (Toast Topping)

I had a bell pepper I had to use before it went bad. I did not want to do the usual dice it up and freeze it. So, I hunted down a few recipes where I could use fresh diced bell pepper.

This one is great for using vegetable and chicken leftovers.

 

Chicken and Vegetable Hash (Toast Topping)
(Inspired by: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/creamy-chicken-hash)

Ingredients:

Vegetable oil

1/2 Tspn Onion flakes

1/2 Tspn Garlic powder

1-3 Drops Hot sauce

2 Grinds Black pepper

1/4 Bell pepper, diced or 1/2 Cup Frozen mixed vegetable, drained, rinsed, cooked

1/4 Cup Canned Mushrooms, drained, rinsed, sliced

1/4 Cup Potato, cooked, diced (Optional)

1/4 Cup Chicken, cooked, diced

Optional sauce:

2 TBspns BBQ sauce

2 TBspns Milk

Add ingredients to a separate bowl. Mix well and set aside.

 

Process:

Add oil to skillet.

Add onion, garlic, hot sauce, black pepper.

Stir and mix.

Sauté for 2-3 minutes.

Add bell pepper and mushrooms.

Stir ingredients thoroughly.

Sauté for another 2-3 minutes.

Reduce heat to medium.

Add potatoes. (Optional)

Add vegetables. (Optional)

Add chicken.
Mix ingredients.

Cook on medium-high until cooked and warmed throughout.

Stir frequently.

 

Optional sauce: add 1 TBspn of BBQ sauce into mixture or as a topping.

Variation: Serve as a Toast Topping.

Spread 1 Tspn mayo over toast.

Add some hash to top of toast.

Option: Top with 1 Tspn if BBQ sauce.

For me, the “heat” factor was high.