A delightful and creamy chicken hash recipe with a touch of fresh herbs, perfect for a comforting meal.
Boil the potatoes in salted water until tender, about 10 minutes.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Sauté the onion, celery, and garlic until softened and fragrant.
Stir frequently to avoid burning the garlic.
Add the cooked potatoes, chicken, rosemary, and parsley to the skillet.
Mix gently to avoid breaking the potatoes.
Pour in the heavy cream and stir until everything is well combined and heated through.
Do not boil the cream to prevent curdling.
Serve the chicken hash warm, garnished with additional parsley if desired.
Serve with a side of crusty bread or a fresh salad for a complete meal.
