Potato, Mushroom, and Chicken Hash

1. 1

   Put the potatoes in a medium saucepan of salted water.

2. 2

   Bring to a boil and simmer until almost tender, about 5 minutes.

3. 3

   Drain.

4. 4

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.

5. 5

   Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes.

6. 6

   Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme.

7. 7

   Saute until the chicken is almost cooked through, 3 to 4 minutes.

8. 8

   Remove the mixture from the pan.

9. 9

   Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat.

10. 10

    Add the drained potatoes and let cook, without stirring, for 6 minutes.

11. 11

    Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer.

12. 12

    Stir in the chicken and mushrooms, the cream, and the parsley.

13. 13

    Cook until just heated through, 1 to 2 minutes longer.

* Per serving · 4 servings · Values may vary.