On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>
>> I chop and use all parts of the green onion. When frozen I add them
>> just before the dish goes to the table.
>> see he
>> http://s1171.photobucket.com/user/ge...39b0c.jpg.html
>> or
>> http://tinyurl.com/qbmdjb3
>>
>
>That looks very good. What it the mix you have in there? May I also ask
>your timings for that spatchcocked chicken?

The breakfast hash is diced yellow onion, diced crispy bacon, potatoes
fried from raw, diced red pepper added halfway through cooking
potatoes, eggs scrambled in a separate pan and finished with a handful
of chopped green onions and the bacon. Serve immediately. No cooking
of green onion.

Spatchcocked chicken is lightly rubbed with olive oil, sprinkled with
salt, pepper, garlic powder, chopped rosemary and thyme. It is
roasted in a heavy pan in a preheated 425-450F oven on the middle
rack for about 45 minutes. It is surrounded with quartered, unpeeled
red potatoes and carrots chunked about the same size as potatoes.
Vegetables are tossed in the oil and seasonings. If you don't oil the
veggies they will steam and possibly be hard. Place the potatoes
cut-side up and the potatoes will get a dark brown and be puffy
outside and tender inside. Remove chicken to platter and turn
potatoes so all cut sides are up and place under broiler for a few
minutes to brown and puff them all over. Your time will vary
depending upon the size of chicken. That chicken was probably between
4-5 pounds at room temperature. As usual, check temperature to make
sure it is 165F. Chicken should be very juicy.
Janet US