Chicken Hash
These delicious chicken and potato patties are bursting with savory flavors like garlic, thyme, and parsley. The crispy exterior gives way to a tender and flavorful interior, making them a delightful choice for a comforting meal. Perfectly paired with a side salad or some roasted vegetables, these patties are sure to be a hit with family and friends alike.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, chopped
- 1/4 tsp. cayenne pepper
- 1/3 cup thinly sliced green onions
- 2 Tbs. minced fresh thyme
- 2 Tbs. minced fresh flat-leaf parsley
- 1/3 cup dry sherry
- Salt and freshly ground black pepper, to taste
- 2 cups mashed potatoes
- 12 oz. coarsely shredded cooked chicken (see
- related recipes at right)
- 1 egg, lightly beaten
- 3 Tbs. all-purpose flour, plus more for dusting
- Canola oil for frying
Instructions
- In a cast-iron skillet over medium heat, melt the butter. Add the yellow onion and cook until soft, about 10 minutes. Add the garlic and cook for 1 minute. Add the cayenne, green onions, thyme, parsley, sherry, salt and black pepper and cook until most of the liquid has evaporated, about 5 minutes. Let cool.
- In a bowl, combine the mashed potatoes and chicken. Stir in the onion mixture, the egg and the 3 Tbs. flour.
- Dust your hands with flour. Form the potato mixture into 6 patties, each 3/4 inch thick, dusting with more flour, if needed. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Preheat an oven to 250°F. Line a baking sheet with paper towels.
- In a cast-iron skillet over medium heat, pour in oil to a depth of 1/4 inch and heat. Fry the patties, occasionally pressing them flat with a spatula, until golden, 3 to 4 minutes per side. Transfer to the prepared baking sheet to drain and keep warm in the oven until ready to serve. Serves 6.
Comments
No comments found.