A River of Recipes: Native American Recipes Using Commodity Ingredients by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

  • Serves: 6-8


  • 2½ to 4 pound chicken
  • 1 medium onion, chopped
  • 2 to 4 cups diced, cooked potatoes (fresh or leftover)
  • 1 can carrots, drained
  • 3 cups of gravy (or enough to make hash moist)


  1. Boil chicken until meat falls off of bones easily. De-bone chicken and chop meat.
  2. Brown chicken and onion in non-stick pan with cooking spray.
  3. Add potatoes, carrots, and gravy.
  4. Heat thoroughly, stirring often to avoid sticking or burning. Season to taste.


  • Pre-cooked ingredients can be used from any roast or other leftovers. Canned beef or chicken can be used. This is a quick and easy way to use up leftovers.

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