Pillsbury Fast & Healthy Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-12-15T16:00:00+00:00

Southwest Chicken Hash Browns

Prep Time: 30 Minutes

Start to Finish: 30 Minutes

2 servings

2 boneless skinless chicken breasts, cut into 1⁄4- to 1⁄2-inch pieces

1⁄2 cup finely chopped red onion

1 large red potato, shredded (about 13⁄4 cups)

4 teaspoons chopped fresh cilantro, if desired

1⁄2 teaspoon salt

1 tablespoon olive or canola oil

1⁄4 cup fat-free sour cream

1⁄4 cup chunky-style salsa

1 In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels. Add to chicken mixture. Stir in cilantro and salt.

2 In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.

3 Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.

4 With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.

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