Restaurant Recipes
Ella's Chicken Hash
Yield: 6 servings
Ingredients
- 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, + about 1 tablespoon for sautéing
Instructions
- Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.
- Sauté 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.
Nutrition
Per serving: 349 calories, 23g protein, 17g fat (2g saturated), 26g carbohydrate, 107mg sodium, 93mg cholesterol, 5g dietary fiber
Attribution
Danny Wilser, owner of Ella's, San Francisco, California