Chicken Hash

2 1/2 tablespoons of vegetable or olive oil
1 medium onion, finely chopped
1 cup of peeled and cubed cooked potatoes
2 cups of cubed or thinly shredded cooked chicken or other meat
1 tablespoon of chopped fresh sage, thyme or basil
Salt and freshly ground black pepper

In a medium skillet, heat the oil over moderate heat. Add the onion and saut� until soft and golden, about 5 minutes.

Gently stir in the potatoes and heat about 2 minutes. Reduce the heat to low and stir in the chicken, herbs, salt, and pepper.

Press down the mixture with a spatula to form a large pancake. Cook about 10 minutes or until golden and crusty on the bottom. Gently flip the hash and brown for another 10 minutes.

Makes 2 to 3 servings