2 medium Idaho® russet potatoes, skin on, diced small
1 tablespoon olive oil
5 ounces (or 4 thick slices) bacon, diced small
4 jalapeños, seeded, finely chopped
4 scallions, thinly sliced
3 cloves garlic, minced
2 stalks celery, finely chopped
1 small onion, finely chopped
1 tablespoon fresh chopped thyme
1 teaspoon paprika
1/2 teaspoon cayenne
Salt and pepper to taste
Meat from 1 cooked chicken, shredded (4 to 5 cups)
1/4 cup chicken stock
Fresh chopped scallion to taste
Flour as needed for dusting
2 tablespoons vegetable oil or rendered bacon fat, for frying patties
In pot over medium heat, bring cold water and diced Idaho potatoes to simmer. Cook until potatoes are easily pierced with knife. Drain potatoes; set aside.
Heat olive oil in large skillet over medium-high heat. Add bacon; sauté until fat renders and bacon is lightly browned but still soft, 3 to 4 minutes.
Add jalapeños, scallions, garlic, celery, onion, thyme, paprika, cayenne and sprinkling of salt and pepper. Cook, stirring, until softened and fragrant, 4 to 6 minutes.
Add chicken, stock and reserved potatoes. Cook over medium to high heat, stirring frequently to break up chicken meat and potatoes, until stock absorbs into meat and potatoes, 6 to 8 minutes. (This process will bind hash.) Season to taste with salt and pepper. Finish with fresh scallion. Spread mixture on baking pan to cool.
Form hash into 3- to 4-inch patties. Refrigerate patties for 1 hour to help them hold shape while cooking.
Heat oil or bacon fat in large cast-iron skillet over medium-high heat. When oil is hot but not smoking, sprinkle patties very lightly with flour, then add to pan. Fry patties until golden brown and crisp, 3 to 4 minutes per side.