Chicken and Bacon Hash | James Beard Foundation

Ingredients

• 1 medium russet potato, peeled
• Salt
• 1 tablespoon olive oil
• 2 strips thick-sliced bacon, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1 jalapeño pepper, stemmed, seeded, and finely chopped
• 1 1/2 teaspoons chopped fresh sage or thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Ground black pepper
• 1 1/2 to 3 cups shredded cooked chicken, preferably barbecued
• 2 tablespoons to 1/4 cup chicken broth or water
• 1/2 bunch scallions (white and green parts), thinly sliced
• 1 tablespoon vegetable oil or rendered bacon fat
• Flour for dusting