Potato and Chicken Hash Cakes

This recipe was created with flexibility in mind and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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  • 2 peeled russet potatoes
  • 1/2 cup diced cooked chicken
  • 1/2 onion, grated
  • Salt and pepper
  • 1 tablespoon flour
  • Chopped herbs
  • 1 egg
  • Oil


  1. Grate potatoes,
    squeezing hard to remove liquid. Stir in
    chicken, onion,
    salt, pepper, flour, and some
    chopped herbs if you like. Stir in egg.
    Form into patties, squeezing out liquid as you
    go. Heat a coating of oil in a nonstick skillet
    over medium-high heat. Cook until golden
    and cooked through, 3 minutes per side.

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