Chicken Hash

Chicken Hash
Chicken Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 2

    Tbs. unsalted butter

  • 1

    yellow onion, diced

  • 2

    garlic cloves, chopped

  • 1/4

    tsp. cayenne pepper

  • 1/3

    cup thinly sliced green onions

  • 2

    Tbs. minced fresh thyme

  • 2

    Tbs. minced fresh flat-leaf parsley

  • 1/3

    cup dry sherry

  • Salt and freshly ground black pepper, to taste

  • 2

    cups mashed potatoes

  • 12

    oz. coarsely shredded cooked chicken (see

  • related recipes at right)

  • 1

    egg, lightly beaten

  • 3

    Tbs. all-purpose flour, plus more for dusting

  • Canola oil for frying

Directions

In a cast-iron skillet over medium heat, melt the butter. Add the yellow onion and cook until soft, about 10 minutes. Add the garlic and cook for 1 minute. Add the cayenne, green onions, thyme, parsley, sherry, salt and black pepper and cook until most of the liquid has evaporated, about 5 minutes. Let cool. In a bowl, combine the mashed potatoes and chicken. Stir in the onion mixture, the egg and the 3 Tbs. flour. Dust your hands with flour. Form the potato mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. Preheat an oven to 250°F. Line a baking sheet with paper towels. In a cast-iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat. Fry the patties, occasionally pressing them flat with a spatula, until golden, 3 to 4 minutes per side. Transfer to the prepared baking sheet to drain and keep warm in the oven until ready to serve. Serves 6.

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