Serves 2 for breakfast or lunch; can be doubled, or tripled.
1 large boneless, skinless chicken breast (or use 1-2 cups leftover cooked or rotisserie chicken)
1 large Idaho baking potato, peeled, cut into 1/2-inch dice
2 tsp olive oil
1 small onion, peeled, cut into 1/2-inch dice
1 tsp dried thyme leaf
2 tsp chopped fresh flat-leaf parsley
1 cup chicken stock, homemade or low-sodium store-bought
Kosher salt and fresh black pepper, to taste
If you're starting with a chicken breast from your pantry, defrost it and cook by poaching, steaming, roasting or grilling. In other words, any type of cooked chicken breast will work. When it's cool enough to handle, chop the chicken into 1/2-inch dice.
Put the cut potato in a small sauce pan, and cover with cold water. Bring to a boil over high heat; then reduce heat to low and cook for 8 minutes or until the potato is soft when pierced with the tip of a sharp knife. Drain, and set aside.
Heat a small (10-inch) nonstick frying pan over low-medium heat, and add the oil and onion. Cook until the onion just begins to brown, then add the chicken, potato and thyme. Continue to cook, stirring once or twice, until the potato is lightly browned. Add the parsley and chicken broth. (It will look like there is too much broth, but don't worry.) Stirring ocasionally, cook until all of the liquid has been absorbed or evaporated. The potatoes and chicken will begin to stick to the bottom of the pan; if they don't, give them a little encouragement by pressing down with the spatula. Turn the crusty parts over and mix into the hash. Season with salt and pepper to taste. Serve hot.