Pan Roasted Chicken Hash with Balsamic Vinegar

Circle B Kitchen
Adapted from Ina Garten

Serves 4

2 lbs of boneless, skinless chicken thighs, cut into 3/4" pieces (It's much easier to do this while the meat is still a little frozen)
Olive oil
Kosher salt
Freshly ground black pepper
2 pounds boiling potatoes, peeled and quartered
2 red onions, chopped
2 red bell peppers, sliced in 1/2 lengthways, and cut in strips
1 lb crimini mushrooms, quartered
3 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
2 T balsamic vinegar
Sour cream, Cheddar cheese
2 tablespoons chopped fresh chives
4 fresh eggs for the top (optional)

Preheat the oven to 200 degrees.

Cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/2-inch cubes.

Heat 4 tablespoons of olive oil in a large saute pan.  Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.

Add a little more olive oil to the pan and add the chicken.  Saute until it takes on a little color and starts to look cooked through.  Add the onions and cook over low heat for 10 minutes.  Increase the heat and add the mushrooms and sauté until they start to take on some color.  Add the red peppers and saute on high heat for 2 minutes.

Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Stir to combine and then add the potatoes and heat through.  Place on a serving platter.  Drizzle with balsamic vinegar and top with sour cream, then sprinkle with grated Cheddar cheese and chopped chives.  Top with 4 fried eggs, if desired.

Note:  If doing most of this ahead of time, stop after you cook the onions.  Don’t cook the peppers and mushrooms ahead.