Martha's Vineyard spicy chicken hash
Cold, Hard Football Facts for Sep 09, 2005
(Ed. Note: with the Big Man and the First Family spending the week at our favorite fishing spot, Martha's Vineyard, we figured we'd repost this awesome recipe from The Rock's best breakfast joint. The photo, by the way, comes from the website of famous Vineyard fishing captain Chris Peters. That is, from left, the Chief Troll, CHFF bon vivant Frankie C. and 225 Club contributing chef Angry Hank back in our not-so-fat-and-disgusting days.)
The Chief Troll and a few friends of the Cold, Hard Football Facts go fishing each year on Martha's Vineyard with captain Chris Peters.
We like fishing with Peters for two reasons. One, he shares our love of Led Zeppelin and his boat is called Dazed & Confused. He also holds the world mako shark record, hauling in a 1,221-pound monster back in July 2001 ... which is only slightly larger than some of the seahogs that Frankie C. hauled in back in what passed for his prime.
After fishing with Peters a few years ago, the crew popped into a Martha's Vineyard diner called the ArtCliff for breakfast the following day. There was Captain Chris. It seems the ArtCliff (39 Beach Road, Vineyard Haven) is a legendary spot among islanders. We had a fantastic breakfast. After getting home, we got in touch with the owner, Gina Stanley. Turns out, she was the pastry chef at the Blair House, the president's guest home, during the Clinton Administration. She hooked us up with one of her tasty breakfast dishes, spicy chicken hash. It's a perfect autumn morning tailgate dish. And it's easy to make.
- 1/2 lb. baked or boiled chicken, cubed
- ½ lb. baked or boiled Yukon gold potatoes, cubed
- 2 fresh jalapenos, finely chopped
- 1 c. chopped onion
- ½ c. diced tomato
- Dash of Tabasco
- Salt and pepper
Prep the chicken and potatoes the day before the game and refrigerate in an airtight container. At the game, saute onion, tomato and jalapenos over medium heat until onion becomes translucent. Add the chicken and potatoes and toss until hot. Add Tabasco, salt and pepper to taste. ArtCliff serves it with two eggs and a side of avocado, sour cream and raw red onions. You can also make the hash the day before the game and simply reheat it in the parking lot. Serves two.
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