2 c Cooked chicken 1/2 c Cream or leftover gravy 1/4 ts Salt 1/4 ts Black pepper 1/4 ts Tarragon 1 tb Butter 1 tb Chopped parsley 1 tb Chopped pimiento Chop leftover or cooked chicken into small cubes. In a bowl, mix chicken with cream or leftover gravy. Season with salt, pepper and tarragon. Melt butter in shallow baking dish. Turn chicken mixture into baking dish. Sprinkle with parsley and pimiento. Bake at 350 degrees for 15 minutes. Serve with corn cakes or waffles.
This one's perfect for brunch, breakfast or a light dinner too. Indulge in this cheesy, crispy and delicious chicken hash browns! CHICKEN HASH BROWN
Ingredents
1 chicken breast, boiled and shredded 3 medium potatoes, parboiled, peeled and grated 1/3 cup grated processed cheese 1 cup grated cheddar cheese ½ tsp dried mixed herbs 1 tbsp garlic powder ½ tbsp onion powder Crushed black peppercorns to taste 1 tbsp dijon mustard Salt to taste 2 eggs 2 tbsps chopped fresh parsley Olive oil for shallow frying Mayo to serve Tomato ketchup to serve
Method
1. Take potatoes in a large bowl, add chicken, processed cheese, cheddar cheese, dried mixed herbs, garlic powder, onion powder, crushed black peppercorns and dijon mustard and mix well. 2. Add salt and mix till well combined. Break in the eggs and mix well. 3. Heat sufficient oil in a non-stick shallow pan. Add a portion of the chicken mixture and lightly spread it to form a disc. Shallow fry tll golden brown and crisp on both sides. Drain on an absorbent paper. 4. Serve hot with mayo and tomato ketchup.
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