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How to Build Your PDX Breakfast Cred

Let’s say you were on a mission to uncover the best places in Portland for breakfast. Would you a) Google it; b) head to The Pearl; or c) hire a brunch sherpa? While Google may result in an array of choices and The Pearl may suffice, the correct answer is C. Why? Because hiring a brunch sherpa […]
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Quattro Patate e Pollo Hash or Four Potato and Chicken Hash

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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 or Potato and Chicken 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! By the way, 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!

Happy Hashcapade,
Clark


Quattro Patate e Polo Hash

4 each of Yukon Gold, Russet, Red and White potatoes
> Drizzle oil over the potatoes and liberally salt, cover and roast in the oven at 425 for 45-50 minutes
> 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
> Slowly add enough of the salsa verde into the bowl of hash
> It should be just enough help the mixture bind and be sticky for plating

> Add the cilantro and mix

Avocado Crema Sauce
1/4 avocado, finely diced
3 Tbs creme fraiche
1 Tbsp fresh lime juice
> Mix above together, salt and pepper to taste
Plating
1 tsp chopped cilantro
1 tsp diced roasted red pepper
> On the plates, spoon the Avocado Crema on the plate in a circle bigger than the food ring
> Using a 4″ diameter, 2″ high food ring, pack in the hash
> Spoon additional crema over the hash and garnish with cilantro and red pepper
NOTE: Makes 1-2 servings, depending on size of food ring
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3 Responses to “Quattro Patate e Pollo Hash or Four Potato and Chicken Hash”

  1. Jeff

    Can I just fashion something out of the business end of an otherwise good-for-nothing, broken-down post-hole digger, or must I purchase a set of food rings with tamper to play this game?

  2. cowboyecho

    You must be better at plasma torches and welding equipment than I am! Go for it! 🙂

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