Jamaican Jerk Chicken Hash

Ingredients

• 3 cups baking potato cubed peeled () ( 1 pound)
• 1 tablespoon rum dark
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons ginger fresh peeled chopped
• 2  garlic cloves crushed
• 0.3 cup green onions chopped
• 1 teaspoon ground allspice 
• 1 tablespoon jalapeno chopped
• 1 tablespoon juice of lime fresh
• 0.7 cup evaporated milk low-fat
• 1 tablespoon blackstrap molasses 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds skinned 
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• sauce pan
• blender
• ziploc bags

Directions

1. Combine first 10 ingredients in a blender, and process until smooth.
2. Combine green onion mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
3. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add chicken and marinade; cook 5 minutes on each side or until done.
6. Remove chicken from pan; chop.
7. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally.
8. Garnish with parsley, if desired.