By Deirdre Bourdet
Brunch menus around the Napa Valley are gearing up for spring with a new
twist on a breakfast favorite. Potato hashes are as familiar and
time-honored as buttermilk pancakes, but a new species of this staple
brunch dish has invaded Napa this year: the chicken hash.
Much like caviar and smoked fish canapes, chicken hash brings together
two of the most prized parts of the same animal: eggs and meat. Unlike
its fishy cousin, though, chicken hash also suits these frugal times and
makes delicious use of an inexpensive and ubiquitous animal. Who
hasn't got eggs and a piece or two of leftover chicken in their fridge
on any given week? Shredding up those leftovers and mixing them with
sautéed potatoes, garlic, and other pantry seasonings of your choice
stretches them back into a full plate, and topping them with fried or
poached eggs transforms the humble hodgpodge into a thrillingly rich and
fabulous indulgence. Toss in some leftover vegetables, sliced fresh
asparagus, mushrooms, arugula, or whatever you've got to bulk up the
nutritional value and the portion size, and you're very good to go.
Whether for breakfast, lunch, or dinner, chicken hash rocks.