Chicken and Bacon Hash

• 1 medium russet potato, peeled
• Salt
• 1 tablespoon olive oil
• 2 strips thick-sliced bacon, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1 jalapeño pepper, stemmed, seeded, and finely chopped
• 1 1/2 teaspoons chopped fresh sage or thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Ground black pepper
• 1 1/2 to 3 cups shredded cooked chicken, preferably barbecued
• 2 tablespoons to 1/4 cup chicken broth or water
• 1/2 bunch scallions (white and green parts), thinly sliced
• 1 tablespoon vegetable oil or rendered bacon fat
• Flour for dusting

Cut the potato into a small dice and place in a small saucepan. Cover with 2 inches of water and add a generous pinch of salt. Bring the potato to a boil, reduce the heat to low and simmer until tender, 13 to 15 minutes. Drain the potato and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the bacon and sauté until the fat renders and bacon is lightly browned but still soft, 3 to 4 minutes. Add the onion, celery, garlic, jalapeño, sage, paprika, cayenne, black pepper, and a sprinkling of salt and cook, stirring, until softened and fragrant, 4 to 6 minutes.

Add the chicken and broth and cook over medium-high heat, stirring frequently to break up the meat, 6 to 8 minutes. Add the potato and continue to cook, stirring well to break up the pieces (they will help bind the mixture), until the liquid has completely been absorbed, 4 to 6 minutes. Taste for seasonings, adding more salt and pepper as desired, and stir in the scallions. Allow the mixture to cool (for fastest results, spread the hash on a baking sheet and refrigerate.)

Form the hash into 3- to 4-inch patties. Heat the oil or bacon fat in a large cast iron skillet over medium-high heat. Sprinkle the hash patties on both sides with flour, then add them to the skillet and fry until golden brown and crisp, 3 to 4 minutes on each side.