Chicken Hash With Butternut Squash - cooking recipe

Ingredients

1 lb red potatoes, diced small
1 lb butternut squash, peeled, seeded, diced small
2 tablespoons butter
1 cup sweet onion, diced small
1 tablespoon olive oil
2 cups roasted skinless chicken, shredded (white and dark meat)
2 tablespoons fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy cream

Preparation

Heat potatoes and squash in saucepan with salted water, covered, to boiling.
Simmer 4 minutes and drain.
Heat 1 tbs butter in a skillet over med-high heat.
Add onion and cook 5 minutes.
Add remaining butter and oil to skillet.
Add potatoes, squash, chicken, tarragon, salt and pepper and cook 8-10 minutes, tossing frequently until nicely browned.
Slowly pour cream around edge of skillet.
Cook 6-8 minutes turning hash until crusty.