A bit lighter than traditional Irish Hash, and a fabulous way to use leftovers! Serve with Irish Soda Bread and poached eggs.
In a deep 12-inch skillet, over medium-high heat, bring chicken broth (you may substitute water, if desired) to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a simmer, turning once after approximately 7 minutes. Remove skillet from heat and cool chicken in the broth for about 20 minutes. Discard the liquid and cut chicken breast into 1/2-inch cubes.
Wash and cut the potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
In a 12-inch heavy skillet, cook chopped onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt. Cook and stir for 1-2 minutes.
Add chicken, potatoes, scallion, parsley, and milk and cook over moderately high heat, stirring occasionally, until milk is reduced slightly. Add 1/2 cup of shredded cheddar, place a lid on the skillet, and remove from heat.
Top hash with Organic Valley Eggs (poached, or any way you like them) and serve with toasted Sesame Currant Irish Soda Bread.
It's fun to play a game in the kitchen called "Name that Spice," where the children use all five senses to discover and properly identify each culinary herb and spice. My kids had a blast trying to identify the paprika for this recipe.