Potato, Mushroom, and Chicken Hash

2 pounds boiling potatoes, peeled and cut into 3/4 inch pieces

4 tablespoons cooking oil

1 onion, chopped

2 cloves garlic, chopped

1/2 pounds mushrooms, cut into 1/2 inch pieces

1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/2 teaspoon dried thyme

1/4 cup heavy cream

2 tablespoons chopped fresh parsley

1.  Put potatoes in a medium saucepan of salted water.  Bring to a boil and simmer until almost tender, about 5 minutes.  Drain

2.  In a large nonstick frying pan, heat 1 tablespoon of the cooking oil over medium heat.  Add the onion, garlic, and mushrooms, and cooking, stirring occasionally, until the mushrooms are browned, about 6 minutes.  Add the chicken, 1/2 teaspoon of the sale, the pepper, and the thyme.  Sauté until the chicken is almost cooking through, 3 to 4 minutes.  Remove the mixture from the pan.

3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over medium high heat.  Add the drained potatoes and let cook, without stirring, for 6 minutes.  Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer.  Stir in the chicken and mushrooms, the cream, and the parsley.  Cook until just heated through, 1 to 2 minutes longer.