Monday, June 7, 2010

Basil Potato hash....

This used to be one of our favorite things to eat but I have not made it in a long long time. It's a great time for it right now with basil being in season and WE LOVE basil here! It's another Ina Garten recipe from 2006. I changed a few things up like I always do but if you would like to take a look at the original recipe you can find it HERE.


  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • 16 basil leaves
  • Olive Oil
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, divided
  • 2 pounds boiling potatoes, peeled and large diced
  • 2 red bell peppers, large diced
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1/4 cup chopped fresh leaf parsley
  • 1 cup mushrooms, diced


Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.

Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
 Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

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