Chicken Hash

• 2 tablespoons canola or corn oil
• 1 onion, finely chopped
• 1 pound potatoes, peeled and cut into small cubes
• 1 large green bell pepper, cored and cut into small cubes
• 12 ounces skinless, boneless chicken breasts, cut into small cubes
• 2 tablespoons chopped fresh thyme or 1 teaspoon dried
• 1 to 2 tablespoons Worcestershire sauce
• 3 tablespoons chopped parsley
• 1/2 cup milk
• Salt and freshly ground black pepper to taste

1. Heat the oil in a nonstick skillet large enough to hold all the ingredients.
2. Saute the onion, potatoes and green pepper over medium-high heat for about 10 minutes, until the potatoes begin to soften.
3. Stir in the chicken, and cook for 5 minutes.
4. Add the remaining ingredients, and reduce the heat.
5. Cook until the milk has been absorbed and a crust has formed on the bottom of the hash.
6. Turn and cook until the second side is browned.

corn oil, onion, potatoes, green bell pepper, skinless, thyme, worcestershire sauce, parsley, milk, salt

Taken from cooking.nytimes.com/recipes/5356 (may not work)