CLUB 21 CHICKEN HASH
Make and share this Club 21 Chicken Hash recipe from Food.com.
Provided by Bliss
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy medium saucepan with ovenproof handle.
- Blend in flour until smooth.
- Gradually stir in milk until smooth and thickened.
- Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
- Cover and bake at 300F, 1 1/2 hours.
- Strain sauce.
- Stir in half and half, sherry and chicken.
- Heat over low heat until heated through.
- Adjust seasonings.
- Add small amount of hot sauce to egg yolks.
- Return yolk mixture to saucepan.
- Heat, stirring until slightly thickened.
- Do not boil.
- Serve hot over toast, waffle, baked potato shell or wild rice.
- Makes 4 servings.
Nutrition Facts : Calories 386.7, Fat 20.4, SaturatedFat 10.6, Cholesterol 190.4, Sodium 175.7, Carbohydrate 12.4, Fiber 0.1, Sugar 0.7, Protein 24.1
SAVORY CHICKEN HASH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
- In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.
21 CLUB CHICKEN HASH
Steps:
- In a saucepan combine bechamel and cream with whisk til fluffy. Add sherry. Stir in chicken and cook over low heat until hot Season with salt and pepper. Sir in egg yolks. Serve over toast, waffle, baked potato etc.
CHICKEN HASH
This recipe goes great for brunch or dinner.
Provided by jkohnen
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g
CHICKEN HASH
Steps:
- Heat the oil in a nonstick skillet large enough to hold all the ingredients. Sauté the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
- Stir in the chicken, and cook for 5 minutes.
- Add the remaining ingredients, and reduce the heat. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash. Turn and cook until the second side is browned.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 32 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 8 grams, Sodium 1497 milligrams, Sugar 11 grams, TransFat 0 grams
TRADITIONAL HASH BROWNS `21' CLUB
Categories Onion Potato Breakfast Side Bake Sauté Kid-Friendly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat oven to 350°F.
- In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
- Sprinkle hash browns with pepper and salt to taste and cut into wedges.
CHICKEN HASH 21 CLUB RECIPE
Provided by Gigi-2
Number Of Ingredients 7
Steps:
- In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups
CHICKEN HASH
A lady I used to work with in Watsonville, California many moons ago gave me a copy of this recipe from her cookbook. If anyone knows the name of the cookbook, do tell! I love this recipe. The intro says, "There are many chicken hashes, the most renowned perhaps being the version that is served at New York's 21 Club. That was the inspiration for this particular dish. If there is any trick to making an outstanding hash it is to use top quality, very well-trimmed chicken." They recommend serving it with a puree of peas garnish (by spoon or pastry bag) around the edge of the completed casserole.
Provided by mersaydees
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the wine and chicken broth to a boil.
- Rub the chicken breasts with salt and pepper and add to the liquid.
- Add the bay leaf.
- Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
- Remove the breasts to a plate and allow to cool, reserving the liquid.
- In a saucepan, melt butter.
- Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
- Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
- Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
- Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
- Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
- Preheat oven to 375 degrees F.
- Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
- Place the casserole under the broiler for 1-2 minutes to brown the top.
- Garnish as desired and serve.
Nutrition Facts : Calories 570.2, Fat 27.5, SaturatedFat 15.7, Cholesterol 268.4, Sodium 519.2, Carbohydrate 10.7, Fiber 0.2, Sugar 1.5, Protein 46.1
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