Ella's Chicken Hash - Restaurant Recipes - Recipes for Restaurant

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Recipe for Ella's Chicken Hash from the Restaurant section.

Ella's Chicken Hash

Source: Danny Wilser, owner of Ella's, San Francisco, California

Serves 6

2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus
    about 1 tablespoon for saut?ing

Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.

Saut? onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.

Drain potatoes and cool.

In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.

Serve with eggs for breakfast or gravy for lunch.

Per serving: 349 calories, 23g protein, 17g fat (2g saturated), 26g carbohydrate, 107mg sodium, 93mg cholesterol, 5g dietary fiber



We hope you enjoy your freshly made Ella's Chicken Hash. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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