Chicken Hash With Butternut Squash

• 1 lb red potatoes, diced small
• 1 lb butternut squash, peeled, seeded, diced small
• 2 tablespoons butter
• 1 cup sweet onion, diced small
• 1 tablespoon olive oil
• 2 cups roasted skinless chicken, shredded (white and dark meat)
• 2 tablespoons fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream

1. Heat potatoes and squash in saucepan with salted water, covered, to boiling.
2. Simmer 4 minutes and drain.
3. Heat 1 tbs butter in a skillet over med-high heat.
4. Add onion and cook 5 minutes.
5. Add remaining butter and oil to skillet.
6. Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
7. Slowly pour cream around edge of skillet.
8. Cook 6-8 minutes turning hash until crusty.

red potatoes, butternut squash, butter, sweet onion, olive oil, chicken, fresh tarragon, salt, pepper, heavy cream

Taken from www.food.com/recipe/chicken-hash-with-butternut-squash-220144 (may not work)