Add the remaining 1 Tbs. oil and the onion, poblano, and chile powder. Sprinkle with 3/4 tsp. salt and cook, stirring, until the onion and poblano soften, 3 to 4 minutes. Add the garlic and brown sugar, and cook, stirring, until the garlic is fragrant, 30 seconds. Add the potato, chicken, and 1/4 cup of the broth; cook, pressing down on the hash with a spatula and flipping occasionally, until the mixture heats through and some of the potato becomes crisp, about 6 minutes.
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