Wyoming Chicken Hash

A delicious combination of chicken, sausage meat and sweetcorn makes Wyoming Chicken Hash the ideal dish to serve for a family supper. A mixed salad and chilled lager would be the perfect accompaniments.

4-6

12 oz. cooked chicken, diced

4 oz. cooked chicken livers, finely chopped

8 oz. sausage meat, cooked

8 oz. canned creamed sweetcorn

2 eggs, lightly beaten

4 fl. oz. double cream

1 teaspoon salt

1 teaspoon black pepper

2 oz. butter

2 onions, finely chopped

1 large green pepper, white pith removed, seeded and finely chopped 1 large red pepper, white pith removed, seeded and finely chopped

3 potatoes, peeled and coarsely grated

1 tablespoon finely chopped fresh chives

In a large mixing bowl, combine the chicken, chicken livers, sausage meat, sweetcorn, eggs, cream, salt and pepper. Mix the ingredients together thoroughly. Set aside.

In a large deep-sided frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the peppers, potatoes and chives and fry, stirring frequently, for 6 minutes. Spoon the chicken and sausage meat mixture into the frying-pan and mix the ingredients together, smoothing the surface with the back of a wooden spoon.

Reduce the heat to low and cook the hash for 10 minutes or until a crust has formed on the bottom. Remove the pan from the heat. Invert a plate over the pan and reverse the two. Slide the hash back into the pan and cook it for a further 10 minutes or until a crust has formed on the bottom. Remove the pan from the heat.

Transfer the hash to a warmed serving dish and serve at once.