- 2 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)
- 1 1/2 cups diced cooked chicken
- 1 cup thinly sliced green onions
- 1/2 cup dried cranberries
- 1/3 cup half and half
- 1 teaspoon crumbled dried sage leaves
- 2 tablespoons vegetable oil
- Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
- Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
- Transfer hash to plates and serve.