Homey Chicken Hash

I found this recipe in the Deseret News last Wednesday and tried it yesterday. It was delicious (even though I did cook the potatoes too long.) It's pretty easy and quick, try it out!

Homey Chicken Hash
1 tbsp oil
1 small onion (1/2 cup chopped)
2 medium carrots (1 cup chopped)
4 cups diced cooked potatoes (or 1 lb, 4 oz pkg refigerated potatoes w/onion)
2 cups cooked chicken
Salt and pepper to taste
1 cup shredded cheddar cheese

In a 12-inch skillet that has a lid, heat the oil over medium-high heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Peel and slice the carrots, adding them to the skillet as you slice. Cook until the onion begins to brown on the edges, about 3 minutes.
Add the potatoes to the skillet. Stir and cook until brown, about 5 to 6 minutes. Add the chicken, and stil well to break up any pieces. Cook until the chicken is heated through, about 2 to 3 minutes. Season the hash liberally with salt and pepper, to taste.
Sprinkle the cheese over the hash and cover the skillet. Turn off the heat and let the skillet rest until the cheese is melted, about 1 minute. Serve at once, with ketchup if desired.

Zach put barbecue sauce on this instead of ketchup. He said it tasted really good that way. I just ate mine by itself and it was delicious that way, too! Also, I added a little extra oil because it seemed kind of dry.