Sunrise Chicken Hash

• 2 tablespoons olive oil
• 3 cups yukon gold potatoes, cooked and diced 1/2 inch (8 ounces)
• 1 12 cups diced fennel, 1/2 inch (6 ounces)
• 1 cup sliced celery
• 2 cups roasted skinned and boneless cooked chicken, chopped
• 23 cup california ripe olives, halved
• 1 12 tablespoons chopped chives
• 1 tablespoon chopped dill
• 12 teaspoon kosher salt
• 18 teaspoon ground black pepper

1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes and fennel and cook 5 to 6 minutes until golden.
3. Add red onion, celery and chicken; cook and stir 4 to 6 minutes, until vegetables are tender and chicken is golden.
4. Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.
5. Divide evenly among 4 plates.

olive oil, gold potatoes, fennel, celery, chicken, california ripe olives, chives, dill, kosher salt, ground black pepper

Taken from www.food.com/recipe/sunrise-chicken-hash-133243 (may not work)