Super Mashers with Chicken Cordon Bleu Hash
- Shallot
- Unsalted butter
- Both kinds of mushrooms
- 4 medium Idaho potatoes, peeled and cut into chunks, for the egg noodles
- 1 pound ham steak
- 1 pound chicken breast cutlets
- Prepare the sauce as directed in the master recipe, #255.
- Boil the potatoes until tender and return to the hot pot.
- Mash with the prepared sauce and salt and pepper.
- While the potatoes cook, heat a nonstick skillet over medium-high heat.
- Add 1 tablespoon of the EVOO, then add the ham steak and cook for 3 minutes on each side to warm through.
- Remove the ham to a plate and add another tablespoon of the EVOO and the chicken to the pan.
- Season with salt and pepper and cook for 3 minutes on each side.
- Add the wine to the pan and deglaze it, then cook off the liquid.
- Cut the chicken and ham into thin strips.
- Sprinkle with chopped thyme leaves.
- Pile the mashers onto heat-proof plates and top with ham and chicken strips and some shredded cheese.
- Place under the broiler just long enough to melt and lightly brown the cheese.
- Garnish with the chives.
shallot, butter, mushrooms, potatoes, ham steak, chicken
Taken from www.epicurious.com/recipes/food/views/super-mashers-with-chicken-cordon-bleu-hash-374466 (may not work)