Southwestern Chicken and Potato Hash
Browse the recipe 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:
| 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 |