In a skillet, add butter and EVOO on medium heat. When skillet is heated throughly, add onions and potatoes. Half way through cooking potatoes, add garlic, bell peppers, cayenne, paprika, oregano, salt and pepper. Stir. Add chicken stock. Continue to cook on low heat. Add meat. Stir.
When hash is finished, add parsley. Stir and serve.
Originally Submitted
11/19/2012
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