Pheasant Hash - cooking recipe

Ingredients

1/4 c. margarine
2 c. potatoes, cooked and diced
2 to 3 pheasant breasts, cooked and diced
1 small onion, minced
1 (12 oz.) can corn Niblets
1 tsp. dried tarragon
1 tsp. dried parsley
1/2 tsp. pepper
1 1/2 tsp. instant chicken bouillon
1/4 c. water
1/2 c. milk
1 (10 to 11 oz.) can cream of chicken soup

Preparation

Melt margarine in a large covered frypan (or electric pan). Add potatoes and brown.
Add remaining ingredients; mix thoroughly.
Cover and simmer for 30 minutes.
Stir occasionally. Serves 4 to 6.