CHICKEN AND PEPPER HASH
Makes 4 servings
4 tablespoons olive oil, divided
1½ cups sliced sweet onion
1½ cups sliced mini tricolor sweet peppers
1 (1-pound) baking potato, cut into 2x¼-inch sticks
¼ cup ketchup
¼ cup water
3 tablespoons chopped fresh cilantro
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon chili powder
¼ teaspoon ground black pepper
3 cups shredded cooked chicken
In a 12-inch skillet, heat 1 tablespoon oil over medium-high
