TLC Cooking "Southwestern Chicken and Potato Hash"

Southwestern Chicken and Potato Hash

Southwestern Chicken and Potato Hash

YIELD Makes 6 servings
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INGREDIENTS

Cheddar Cheese Corn Bread (recipe)
2	cups diced peeled potatoes
2	cups diced cooked chicken breast
1	medium onion, chopped
1/2	cup chopped red or green bell pepper
1/2	teaspoon salt
1/2	teaspoon chili powder
1/4	teaspoon black pepper
1	egg white
1	tablespoon olive oil, divided
6	tablespoons salsa

PREPARATION:

Prepare Cheddar Cheese Corn Bread.
Cover potatoes with water in small saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until just tender. Drain.
Combine potatoes, chicken, onion, bell pepper, salt, chili powder and pepper in large bowl; stir in egg white until well blended.
Heat oil in large nonstick skillet over medium heat. Add chicken mixture; cook 6 to 8 minutes on each side or until brown and crisp.
Cut corn bread into 6 pieces; cut pieces in half horizontally. Place bottom on plates. Spoon hash over corn bread; top with corn bread half and salsa.

This recipe appears in: Southwestern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	2
Starch	3

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