Potato, Mushroom, and Chicken Hash

• 2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
• 4 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 pound mushrooms, cut into 1/2-inch pieces
• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

1. Put the potatoes in a medium saucepan of salted water.
2. Bring to a boil and simmer until almost tender, about 5 minutes.
3. Drain.
4. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
5. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes.
6. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme.
7. Saute until the chicken is almost cooked through, 3 to 4 minutes.
8. Remove the mixture from the pan.
9. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat.
10. Add the drained potatoes and let cook, without stirring, for 6 minutes.
11. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer.
12. Stir in the chicken and mushrooms, the cream, and the parsley.
13. Cook until just heated through, 1 to 2 minutes longer.

boiling potatoes, cooking oil, onion, garlic, mushrooms, chicken breasts, salt, freshground black pepper, thyme, heavy cream, parsley

Taken from www.foodandwine.com/recipes/potato-mushroom-and-chicken-hash (may not work)