Today's recipe will help you save money at the grocery store.

When the budget was running tight, our grandmothers turned to hash. These were "stretcher meals" to make the month's final groceries last until the next paycheck. Our modern version is loaded with potatoes and spiked with carrots and chicken, ensuring everyone leaves the table satisfied.

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Chicken hash

EVANS CAGLAGE/DMN

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In a 12-inch skillet, 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. (If using purchased potatoes, cook longer if necessary, until tender.) Add the chicken, and stir 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. Makes 4 servings.

Notes: For the potatoes, scrub, peel, dice and boil 1 pound of raw potatoes until tender, about 10 minutes. Drain well and proceed with recipe. Or use 1 package (1 pound, 4 ounces) refrigerated diced potatoes with onion.

Leftover cooked chicken, already-roasted chicken meat removed from the bone, or already-roasted or grilled chicken breast from the refrigerated meat case at the supermarket works well. Or, cut 1 pound boneless, skinless chicken breasts into bite-size chunks, and sauté until cooked through. Then proceed with the recipe.

PER SERVING: Calories 509 Fat 22 g (9 g sat) Cholesterol 131 mg Sodium 299 mg Fiber 4 g Carbohydrates 35 g Protein 43 g

SOURCE: Cheap. Fast. Good!