Recipes..CHICKEN HASH OVER BAKED POTATO yummy

INGREDIENTS
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
3 large carrots, peeled and grated
1 zucchini, grated, with excess liquid squeezed out
2 cups cooked, shredded chicken
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon paprika
4 baked potatoes, cooked
QUICK GRAVY
3 tablespoons butter
3 tablespoons flour (I used whole wheat but any kind is fine)
1 1/4 cups chicken broth
1/4 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon Greek yogurt (or sour cream)
INSTRUCTIONS
FOR THE CHICKEN HASH:
Prepare your potatoes and set aside.
Heat the olive oil in a large pan over medium heat.
Add the onion and peppers and cook until softened, about 5 minutes.
Add the carrots, zucchini, chicken, salt, pepper and paprika. Stir to combine.
Reduce heat to low and let the mixture heat through while you get everything else ready.
FOR THE GRAVY:
Melt butter in a small saucepan over medium-low heat.
Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally.
Add chicken broth slowly and whisk to combine. Add thyme.
Let mixture cook over medium-low heat for 4-5 minutes, until thickened to your desired consistency.
Add the salt and pepper and remove from heat.
Add the Greek yogurt and stir to combine.
BRING IT ALL TOGETHER:
Pour the gravy mixture over the chicken hash mixture in the pan. Stir to combine.
Open and fluff the baked potatoes.
Heap the chicken hash and gravy mixture all over the potatoes. They should be overflowing.
    

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 536kcal Calories from fat 220
% Daily Value
Total Fat 24g
Saturated Fat 10g
Cholesterol 78mg
Carbohydrate 58g
Dietary Fiber 8g
Sugars 9g
Protein 23g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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