Sunrise Chicken Hash

Ingredients

2 Tablespoons olive oil
3 cups (8 ounces) Yukon gold potatoes, cooked and diced 1/2-inch
1 1/2 cups (6 ounces) diced fennel (1/2 inch)
1 1/2 cups (6 ounces) diced red onion (1/2 inch)
1 cup sliced celery
4 cups roasted chicken, pulled from the bone
1 2/3 cups California Ripe Olives, halved
1 1/2 Tablespoons snipped chives (1/4-inch)
1 Tablespoon chopped dill
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Heat oil in a large sauté pan over medium-high heat. Add potatoes and fennel and cook for 5-6 minutes until golden. Stir in red onions, celery and chicken and continue to cook for 4-6 minutes, stirring occasionally, until vegetables are tender and chicken is golden. Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat. Serves 4.