Chicken Hash

Upstate cooking lab is in full swing.  Today's afternoon session was a nice Martha Stewart brunch option:

Recipe

1/2 a chicken breast, cut into 3/4" cubes
12 oz small red potatoes, boiled and quartered
2 ears-worth corn kernels
1 scallion, thinly sliced
1 jalapeno, minced
4 oz cherry tomatoes, halved
1/2 c chicken (or veggie) stock
salt, pepper, evoo

Step zero is to get your potatoes boiling...  Heat a skillet up high.  The first thing in is your chicken; brown for a few minutes, then set aside.  Add a few tsps oil, then the potatoes go in until golden-brown, a few minutes, then set aside.  Add another tsp oil, then the corn, scallion, and jalapeno, just a couple minutes until the corn is dark brown in spots.  Next, add the tomatoes and cook a minute or so.  Then add the stock and chicken, and sprinkle with salt and pepper.  Add the potatoes, and you're ready to go.

Notes

Martha's hash is a little upscale - you don't just plop things into a skillet one-by-one (or all at once) - you'll have some extra bowls to clean.  That said, this was a really nice one.  Everything browns up nicely to appropriate degrees...  I didn't follow the measurements too closely, eyeballing the amounts for pretty much everything.  Didn't effect the final product.  Fresh corn is a great element (I'm less of a tomato fan, but realize that's just me).  When I added the stock, whoosh it boiled almost immediately, but kept things from drying out too much.  All in all, Martha knows what she's doing.