CHICKEN HASH

2 tablespoons corn oil
l onion finely chopped
l lb. potatoes, peeled and cut into small cubes
l large green pepper, cut into small cubes
l2 ozs. skinless, boneles chicken breasts, cut into small cubes
l tsp. dried thyme
l to 2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
l/2 cup milk
salt & pepper
Heat oil in a nonstick skillet large enough to hold all ingred-
ients. Saute the onion, taters and green pepper over medium high
heat for about l0 mins. until the taters begin to soften. Stir in
the chicken and cook for 5 mins. Add remaining ingredients and
reduce the heat. Cook until the milk has been absorbed and a
crust has formed on the bottom of the hash. Turn and cook until
the second side is browned. Serves 2.