Categories: Poultry- Chicken

Ingredients

• 6 medium all-purpose potatoes, peeled and cut into 1/2-inch dice
• 1/4 cup flavorless vegetable oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups cooked chicken in small pieces
• 1/4 cup chopped pickled jalapeno peppers
• 1 tsp. dried oregano, crumbled
• salt to taste
• 2/3 cup smoky barbecue sauce
• 1 1/2 cups grated Cheddar or Monterey Jack cheese

Directions

1. Preheat the oven to 400 degree. In a large saucepan, cover the potatoes with lightly salted water. Bring to a boil and cook for almost 10 minutes, just until tender. Drain and reserve the potatoes.

2. Beat the oil in a large cast-iron skillet. Add the onion and saute over medium heat for 7 minutes. Add the garlic and cook for 1 minutes more. Stir in the potatoes, chicken, jalapeno peppers, and oregano. Salt the mixture to taste, under-salting it slightly. Pour the barbecue sauce over the hash, then mash it lightly with a potato masher or fork. Leave on the heat for another minute. then sprinkle the cheese over the top and bake for 20 minutes. Serve at once.

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