Golden Chicken Hash

• 1 lb. medium red-skin potatoes
• 1 lb. butternut squash
• 2 tbsp. butter
• 1 c. sweet onion
• 1 tbsp. olive oil
• 2 c. shredded roasted chicken (white and dark meat)
• 2 tbsp. Fresh tarragon leaves
• 1/2 tsp. kosher salt
• 1/2 tsp. Freshly ground pepper
• 1/2 c. heavy cream
• 6 poached or fried eggs (optional)

1. Heat potatoes and squash in a saucepan with salted water, covered, to boiling.
2. Simmer 4 minutes; drain.
3. Heat 1 tablespoon butter in a skillet over medium-high heat; add onion and cook 5 minutes.
4. Add remaining butter and oil to skillet; add potatoes, squash, chicken, tarragon, salt, and pepper; continue to cook 8 to 10 minutes, tossing frequently, until vegetables and chicken are nicely browned.
5. Slowly pour cream around edge of skillet.
6. Cook 6 to 8 minutes, turning hash until crusty.
7. Serve topped with an egg, if desired.

redskin potatoes, butternut squash, butter, sweet onion, olive oil, chicken, tarragon, kosher salt, freshly ground pepper, heavy cream, eggs

Taken from www.delish.com/recipefinder/golden-chicken-hash-4398 (may not work)