Chicken and Broccoli Hash

By ccavaletti

Ingredients

• 3 Tbsp vegetable oil, divided
• 1 (20 oz) package refrigerated shredded hash brown potatoes
• 1/2 (8 oz) package cream cheese, softened
• 1/2 c chicken broth
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 c shredded cooked chicken
• 1 (8 oz) package steam-in-bag broccoli florets, cooked according to package directions
• 1 c shredded processed cheese product (like Velveeta Shreds) - I wasn't able to find Velveeta, so I just used shredded Cheddar cheese
• We thought it was a little dry, maybe add more sauce ingredients.

Details

Servings 4

Preparation

Step 1

In a large cast-iron skillet, heat 1-1/2 Tbsp oil over medium-high heat.

Add half of potatoes to skillet in a single layer; cook, without stirring, until golden brown on bottom, 5 to 6 minutes. Turn and cook until golden brown on bottom, 5 to 6 minutes more.

Remove potatoes from skillet; repeat procedure with remaining 1-1/2 Tbsp oil and potatoes. Remove from skillet.

In same skillet, whisk together cream cheese, broth, onion powder, salt and pepper over medium heat until melted and smooth.

Stir in chicken, broccoli, and potatoes until well combined, and cook until heated through, about 5 minutes.

Reduce heat to low and sprinkle with cheese. Cover and cook until cheese has melted, about 5 minutes. Serve immediately.

From Cooking with Paula Deen, March/April 2016