Chicken Hash Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Size onion, minced
1/2: Sweet red pepper minced,
2 tbsp: Vegetable oil,
2 cup: Leftover cooked chicken, diced
2 cup: Diced cooked potatoes,
1/4 cup: Unsweetened applesauce,
1 tbsp: Minced fresh parsley,
1/8 tsp: Pepper,
1/2 tsp: Poultry seasoning,
4: Poached eggs, (optional)
Directions:
> From: srasheed@juno.com (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 on Nov
25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
25, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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