Chicken & Veggie Hash

• 1/4 cup canola oil, divided
• 1 cup sliced red onion
• 1 (9-ounce) package frozen artichokes, thawed
• 1 tablespoon chopped fresh thyme
• 1/2 cup bottled roasted red bell peppers, drained and chopped
• 2 tablespoons chopped fresh oregano, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 ounces shredded skinless, boneless rotisserie chicken breast
• 3 ounces grated Parmesan cheese, divided
• 2 tablespoons half-and-half

1. Heat 1 tablespoon oil in a skillet over medium heat. Add onion, artichokes, and thyme; cook 5 minutes.
2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.
3. Divide hash among 6 plates. Sprinkle with remaining 1 tablespoon oregano and cheese.

canola oil, red onion, frozen artichokes, thyme, red bell peppers, fresh oregano, kosher salt, black pepper, skinless, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-veggie-hash (may not work)