Shrimp and Chicken Hash

Danes eat a lot of potatoes and they always cook more potatoes than they need. The next day, they fry them, use them in sandwiches and salads and use them in other dishes like this hash. This dish takes only 15 minutes to make and everybody loves it, children as well as adults.
















Shrimp and Chicken  Hash

Serves 4

3 tbsp. oil

3 garlic gloves, finely chopped

1 lb. /455  g cooked chicken  without skin and bone

salt and freshly grounded pepper

1 tbsp. thyme

8 oz./240 g cooked potatoes, peeled and diced

3 large tomatoes, chopped large onion, diced

4 oz./120 g peas

8 oz./240 g large shrimps

Garnish: slices of lime or lemon, Worchester Sauce

To make, heat the oil in a large skillet or wok, fry the garlic 30 seconds over high heat, add the meat and fry 1-2 minutes, add the potatoes, onions and tomatoes and fry 4-5 minutes. Add shrimps and peas and fry 3 minutes.  Pour a spoonful or two of Worchester Sauce and garnish with slices of lime or lemon.

To serve, set the skillet or wok on the table together with a bottle of Worcester and let the guest come more sauce on the dish if they wish.

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