Yield: 1 Servings
|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|
|½ teaspoon||Poultry seasoning|
|4||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.