Chicken hash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Size onion; minced |
| ½ | 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 | Poached eggs; (optional) | |
Directions
> 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.