You’ve heard of quattro formaggi ravioli, right? Well, this here is not four cheese but four potatoes and chicken hash, or quattro patate e pollo hash! You see, I used the potatoes from my last hashcapade at Chez Clark, Dueling Flames of Death.
|Quattro Patate e Polo Hash|
Now, even though the name is in Italian, the actual hash is more Mexican in its final execution because I had leftover cilantro, roasted red pepper and salsa verde. Hash is, after all, a culinary melting pot, so why not mix up the names too! BTW, you may also want to check out my Oaxacan Chicken, Potato and Chayote in Mole Hash.)
|The infamous ramekins of four different potatoes.|
So, you may recall that in Dueling Flames of Death, the potatoes I tested were (clockwise from upper left) – Red, White, Russet and Yukon Gold. After roasting, hashing and frying up the quattro patate, Russett came out on top for its earthier, richer, roasted flavor. But what do do with my test subjects? A hashcapade of course!
|Mixing and re-heating all the ingredients together.|
|The finished product – plated, primped and ready to eat!|
After reheating the potatoes, adding shredded rotisserie chicken and other yummy ingredients, the hash came together in a snap! I mixed in salsa verde, made a avocado crema, chopped up some cilantro and plated my creation.
I can’t say I could discern all the different potatoes individually, but the overall effect was roasted potato goodness. Besides the taters anchoring the hash, the other flavors – tangy salsa verde, flavorful, moist rotisserie chicken, roasted artichoke, piquant roasted red pepper and a rich, creamy avocado crema – played nicely together on my palate. Molto bene, er, muy bien, um, very good!
Quattro Patate e Polo Hash
> Let cool, then hash half of each potato into 1/2 inch cubes
> Fry on medium high in some oil for 5 minutes
NOTE: Save potatoes for other, or double below quantities to make more servings
1 rotisserie chicken breast, skin removed, shredded into bite size pieces
1 greed onion, sliced
1/4 each roasted red and yellow peppers, diced
1 grilled artichoke heart, chopped (I use Napoleon brand)
> Add all of the above into the frying pan, turned to medium, until chicken is warmed through
> Remove from heat and transfer hash to a bowl
1/3 – 1/2 cup salsa verde
2 Tbsp fresh cilantro chopped
3 Tbs creme fraiche
1 Tbsp fresh lime juice
> Mix above together, salt and pepper to taste