Barbecue Chicken Potato Hash

Ingredients

• 2 medium russet potatoes (6 oz each), shredded
• 2 tbsp butter or canola oil, divided
• 1 small onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 small garlic clove, finely chopped
• Canola cooking spray
• 2 cups skinless cooked chicken breast, diced
• 2 tbsp 2% milk
• 1/8 tsp cayenne pepper, or to taste
• Salt and freshly ground black pepper, to taste
• 4 tbsp prepared barbecue sauce

Method

1. 1 Shred the potatoes and set aside.
2. 2 Heat 1 tbsp butter or oil in a skillet. Sauté onion, peppers, celery, and garlic until lightly browned, about 5 minutes. Push vegetables to one side.
3. 3 Add remaining butter/oil to the pan. Add potatoes, coating with oil, and mix with vegetables. Cook 3 minutes, spraying pan if sticking.
4. 4 Stir in chicken, milk, cayenne, salt, and pepper. Flatten into a thick cake. Cover and cook 3-5 minutes until potatoes are tender and hash is browned, turning once.
5. 5 Divide hash among four plates. Serve with barbecue sauce drizzled on top or around each portion.