Now that most of the new computer is setup and running I spent time this evening reading a notebook containing recipes I’d collected. I haven’t made this version of chicken hash in years and had almost forgotten how good it is until I read the recipe. The recipe dates from the late 1970s and I believe I found it in a women’s magazine although I wrote it out instead of pasting a clipping. Magazines were our source of new recipes in the days before the Food Network and the internet. Chicken was reasonably cheap then and the recipe uses leftover cooked chicken. I used to stock up on stuffing mix whenever I found it on sale although I like homemade better. The other ingredients can be changed to use what you have on hand.
Real hash recipes use potatoes, either boiled or mashed. The best known types of hash in the U.S. use canned corned beef or roast beef. It is often served for breakfast with eggs on top or as a quick dinner. Versions of hash can be found worldwide. Different meats are used and vegetables added. In Northern Germany herring is added along with beef or pork and beetroot. In some Northern European countries gravy or cream sauce is added. In parts of South America hash is served on rice or if the potatoes are left out used as a filling for fried turnovers. In some European countries hash is served as a sauce on pasta.
The recipe serves approximately 4 to 6 depending on serving size. Serve the casserole along with a green salad for lunch or dinner.
- 1 package of stuffing mix (Stove Top)
- 3/4 cup of chicken broth or water and dry chicken base
- 1/2 cup of milk
- 6 tablespoons of butter
- 1/2 cup of onion, chopped
- 1/2 cup of green pepper, chopped
- 1/2 cup mushrooms, sliced
- 2 cups of cooked chicken, diced
- 1/4 cup pimento, chopped (can be left out)
- 1 tablespoon parsley
- 1 tablespoon of lemon juice
Put the contents of the stuffing mix in a large bowl. Stir the broth, the milk, 2 tablespoons of the butter and the contents of the seasoning packet from the stuffing mix together in a sauce pan and heat until it boils. Pour over the contents of the mixing bowl. Stir well and let sit about 10 minutes. Melt 4 tablespoons of butter in a skillet. Add the chopped onion, green peppers and mushrooms and cook until the onion is tender. Mix with the crumb mixture in the bowl along with the chicken, parsley, pimento and lemon juice.
Pour into a 1 1/2 quart casserole pan. Cover with foil and bake in a 300 degree F. oven for 25 minutes or until heated through.
Other cooked meats can be used. Cooked crumbled bacon can be added.
The green peppers can be omitted and green beans or another vegetable used instead.
Leftover gravy can be heated and served with squares of the hash.
Leftover homemade dressing or stuffing can be used in much the same way. Break it up in a bowl and add some broth, gravy, chopped meat and vegetables. Bake the same as in above recipe.
The mixture can be shaped into patties and fried or baked on baking sheet.