Mmmmmm, post-New Year’s Eve apps make for a fabulous potato hash, reminiscent of migas. Alex and I made the apps, Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema, last night then I simply quartered the leftovers, added 4 eggs, scrambled it into an egg hash, topped with tomato, jack cheese and salsa. Natch!
Roast Chicken-Chipotle Nacho Hash with Cilantro Avocado Crema
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2 cps rotissere chicken
> Shread breasts and thighs into bite-size pieces
1/2 cp choppion onion
1 Tb olive oil
> Sautee onion until onions start to brown, about 5 minutes
1/2 tsp cumin seeds
1/2 tsp drief oregano
> Add cumin and oregano to onion mix and stir briefly, 30 seconds
1 or 2 chopped chipotle chilis from a can
2 Tbs tomato paste
1 Tb white wine vinegar
1/2 cp water
> Add above ingredients, bring to a boil, reduce and simmer for about 5 minutes
> Add chicken and stir until hot
24 tortilla chips (I like Tostitos Scoops)
1.5 cps shredded jack or Mexican mix cheese
> Arrange chips on cookie sheet, sprinkle tortillas with cheese, then put a dollop of the chicken mixture.
> Place in 450 degree oven for 3 to 4 minutes.
> Place on plates and top with Cilantro-avocado Crema and garnish with cilantro
Cilantro-avocado Crema
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1/3 cp finely diced avocado
2 Tbs sour cream
1 Tb finely chopped cilantro
2 tsps lime juice
2 tsps milk
> Mix ingredients and salt to taste
