Source: www.delish.com

Times are hard, but your taste buds shouldn't have to suffer even though your bank balance might be. When it comes to food, cutting costs doesn't have to mean cutting corners. A little ingenuity goes a long way and we've come up with some resourceful recipes that will leave your finances intact.

New recipes will be posted weekly throughout the months of February and March.

Potato, Mushroom, and Chicken Hash

This versatile recipe can be made from scratch or by using leftovers. A real weekend comfort food that can be eaten as brunch, dinner, or supper, this is one that will definitely make you popular with all the family. You will also enjoy making it since it doesn't take up too much of your time or your budget.

Tip: Try adding a fried egg — it makes for an even better brunch recipe.

Ingredients

4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
½ lbs mushrooms cut into ½-inch pieces
1 teaspoon salt
¼ teaspoon fresh-ground black pepper
½ teaspoon dried thyme
¼ cup heavy cream
2 tablespoons chopped fresh parsley
2 lbs boiling potatoes, peeled and cut into ¾-inch pieces
1 1/3 lbs boneless, skinless chicken breasts (about 4) cut into ½-inch pieces

Directions

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.

2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.

3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.

4. Test-Kitchen Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.

5. Wine Recommendation: This satisfying dish will go with different drinks depending on the time of day. For brunch, try a mimosa (orange juice and sparkling wine). For dinner, serve a light, young Bordeaux from the Médoc in France.