Chicken Hash

(from kintyre’s recipe box)

Source: Williams - Sonoma

Serves 6 people

Categories: breakfast, nondairy, not tried

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 garlic cloves, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/3 cup dry sherry
  • Salt and freshly ground pepper to taste
  • 2 cups mashed potatoes
  • 12 ounces coarsely shredded cooked chicken
  • 1 egg, lightly beaten
  • 3 tablespoons flour, plus more for dusting
  • Canola oil for frying

Directions

  1. In a cast-iron skillet over medium heat, melt butter.

  2. Add yellow onion; cook until soft about 10 minutes.

  3. Add garlic; cook 1 minute.

  4. Add cayenne, green onions, thyme, parsley, sherry, salt and pepper; cook until most of liquid has evaporated, about 5 minutes.

  5. Let cool.

  6. In a bowl, combine mashed potatoes and chicken.

  7. Stir in onion mixture, egg and 3 tablespoons flour.

  8. Dust hands with flour.

  9. Form mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed.

  10. Cover and refrigerate at least 1 hour or up to overnight.

  11. In a cast iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat.

  12. Fry patties occasionally pressing flat with a spatula, until golden, 3 – 4 minutes per side.

  13. Drain on paper towel-lined baking sheet; keep warm in a 250 degree oven.

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