Ingredients
2
1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)
1
1/2 cups diced cooked chicken
1
cup thinly sliced green onions
1/2
cup dried cranberries
1
tsp crumbled dried sage leaves
Directions
1.
Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
2.
Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
3.
Transfer hash to plates and serve.
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