Chicken Hash

From The Gift of Southern Cooking by Edna Lewis & Scott Peacock

1 large potato, cubed into ½” cubes (about 1 cup)
salt and pepper
2 tbsp unsalted butter
1 small onion, chopped (1/2 cup)
½ tsp finely chopped garlic
1 stalk celery, chopped (1/2 cup)
1 cup cooked chicken, shredded or cut into small pieces
½ cup chicken stock, heated
2 tbsp heavy cream

Cook cubed potatoes till tender- about 10 min.

Heat butter in heavy skillet until melted and foaming. Add onion and sprinkle lightly with salt. Cook, stirring often, until onion begins to be translucent (about 5 min). Add garlic and celery, and sprinkle with pepper and a little salt. Stir well to coat the vegetables with the hot butter and seasonings, and cook 5 minutes longer. Add the rest of the ingredients.

Cook over medium heat until liquid is absorbed and bottom is glazed. Turn and brown other side.