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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southwestern Chicken and Potato Hash
Yield: Makes 6 servings
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:
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Southwestern
