Potato and Chicken Hash Cakes
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Body+Soul, January/February 2010
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Ingredients
- 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
Directions
-
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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