Chicken & Potato Hash

Taken from THE THREAD AUSTIN...

Last weekend, I went to Z’Tejas for brunch and because I was so grumbly in the tumbly, I completely forgot to take a picture of my meal before devouring it. It’s not the first time I’ve ordered the Chicken and Potato Hash, and I’m sure it won’t be the last. I made it my mission this week to recreate the dish in my own kitchen, and last night we executed this mission. It took about $30 worth of groceries (for 2 people/servings), an hour of prep, an hour of cooking, about every pot and pan I own, and a ton of clean up time. Was it delicious- yes! Was it time-consuming- YES.

VERDICT: It’s fun to make at home, but save yourself the hassle and clean up- get into Z’Tejas, get your order in this Saturday or Sunday, and let the pros in their kitchen work their magic. If you’re willing to put in the elbow grease, then scrub about 10 pots and pans, check out the steps below.

Step 1: Cube rotisserie chicken.

Step 2: Roast corn over an open flame and shred russet potato with box grater.

Step 3: Blister and peel a poblano pepper (not pictured) and a red bell pepper.

Step 4: Dice the peppers, a small red onion, and cut kernels off of roasted corn cob.

Step 5: Saute ingredients above with cubed chicken.

Step 6: Use the sauce from a can of chipotle peppers and adobo sauce, a little heavy whipping cream, a little white wine, and some sauteed garlic and shallot to make a cream sauce to top the dish with. Note: Z’Tejas uses a chipotle hollandaise instead.

Step 7: Use your shredded potatoes, salt, pepper, and some oil to make a potato galette.

Step 8: Fry two eggs over easy (with salt and pepper). You could scramble them instead, if you like.

Step 9: Plating. Galette on bottom, sauteed mix next, eggs on top, then spoon some adobo sauce over it! VOILA!

*Big thanks to Ryan, the mastermind in our kitchen