what is hash baked chicken?

Question

what it looks like

Answer 1

A dish they serve in Amsterdam?

Answer 2

2 cups cooked diced chicken
1 onion, chopped
2 medium raw potatoes, chopped, about 2 cups
1 teaspoon diced pimiento
1/2 to 3/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon dried parsley flakes or 2 tablespoons fresh chopped parsley
2 1/2 cups chicken gravy
extra chicken gravy for serving


Directions
Combine all ingredients; stir to mix well. Put mixture in a 1 1/2-quart casserole. cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Serve hash with extra chicken gravy.
Serves 4.


2 cups cooked diced chicken
1 onion, chopped
2 medium raw potatoes, chopped, about 2 cups
1 teaspoon diced pimiento
1/2 to 3/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon dried parsley flakes or 2 tablespoons fresh chopped parsley
2 1/2 cups chicken gravy
extra chicken gravy for serving

Combine all ingredients; stir to mix well. Put mixture in a 1 1/2-quart casserole. cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Serve hash with extra chicken gravy.


Hash is a community-based tradition, cooked in big pots for large numbers of people. Recipes are far from consistent, with variations built around techniques that spring from rural folklife. Like other southern stews, hash developed out of a need to turn leftovers, scraps, and whatever one could find into a palatable one-pot dish. While hash variations are countless, three very loosely defined geographic regions can be identified. Lowcountry hash can consist of hogsheads and organ meats like pork liver, cooked down in a stock favoring vinegar and ketchup. Vegetables can include onions, corn, and diced potatoes. Hash from the Midlands typically consists of leaner pork cuts combined with onions, cooked in a mustard-based stock. Finally, upstate hash is largely beef-based with onions, butter, and no dominant ketchup, vinegar, or mustard base. These regions are largely historical and today the most enduring regional difference rests in the sauce or stock. Recipes perpetuated by hash masters are a source of immense personal and local pride and makers go to great lengths to retain the uniqueness of their hash recipes and cooking techniques. While many rural fire departments, agricultural clubs, and other civic organizations cook hash for community fundraisers, the most prolific producers are locally owned barbecue restaurants, many of which developed from family “shade tree” cooking traditions. While hash might have been born out of necessity, this one-pot treasure has long since made the transition to a “comfort food.”