Chicken hash

Yield: 1 Servings

Measure 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)

> 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.

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