Yield: 1 Servings
Measure | Ingredient |
---|---|
1 medium | Size onion; minced |
½ \N | Sweet red pepper minced |
2 tablespoons | Vegetable oil |
2 cups | Leftover cooked chicken; diced |
2 cups | Diced cooked potatoes |
¼ cup | Unsweetened applesauce |
1 tablespoon | Minced fresh parsley |
⅛ teaspoon | Pepper |
½ teaspoon | Poultry seasoning |
4 \N | Poached eggs; (optional) |
> From: srasheed@... (Sam M Rasheed) In a large heavy skillet stir-fry onions and peppers in oil until onions are pale golden. Add remaining ingredients, except eggs. Press down with a wide spatula and cook, uncovered, without stirring, for about 10 minutes, or until a brown crust forms on bottom. Turn hash and brown other side for about 10 minutes. Top each serving with a poached egg, if desired. 4 servings.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 25, 1998, converted by MM_Buster v2.0l.