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Southwestern Chicken and Potato Hash


Southwestern Chicken and Potato Hash

Southwestern Chicken and Potato Hash

Yield

Makes 6 servings

Ingredients

Cheddar Cheese Corn Bread
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

  1. Prepare Cheddar Cheese Corn Bread.
  2. Cover potatoes with water in small saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until just tender. Drain.
  3. Combine potatoes, chicken, onion, bell pepper, salt, chili powder and pepper in large bowl; stir in egg white until well blended.
  4. 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.
  5. 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.

Nutritional Information

Sodium 842 mg
Protein 19 g
Fiber 4 g
Carbohydrate 50 g
Cholesterol 35 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 16 %
Calories 333

Dietary Exchange

Meat 2
Starch 3

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