Spicy Chicken Hash

For the Sauce

• 3 Tbs. butter
• 3 Tbs. flour
• 1 cup milk
• 1 cup chicken broth
• 1/2 tsp. cayenne pepper, or to taste salt and freshly ground pepper to taste
  
  For the hash;
  
• 2 tbs. butter
• 1 med. onion, finely chopped
• 1 red or yellow bell pepper, seeded and finely chopped
• 8 oz mushrooms, thinly sliced
• 3 tbs. chopped fresh parsley
• salt and freshly ground pepper to taste
• 2 cups diced potatoes, boiled until tender and drained
• 2 cups diced cooked chicken
• chopped chives for garnish

For the sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring frequently.

For the hash, melt the butter in a large skillet over moderate heat. Saut� the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400oF oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 - 6.