POTATO AND CHICKEN HASH CAKES
This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Grate potatoes, squeezing hard to remove liquid. Stir in chicken, onion, salt, pepper, flour, and some chopped herbs if you like. Stir in egg. Form into patties, squeezing out liquid as you go. Heat a coating of oil in a nonstick skillet over medium-high heat. Cook until golden and cooked through, 3 minutes per side.
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Tofiq Abdul qadir
[email protected]These hash cakes were a lifesaver on a busy weeknight. They were quick and easy to make, and my kids loved them. I served them with a side of fruit and they were a complete meal. I'll definitely be adding this recipe to my regular rotation.
funland tv
[email protected]I made these hash cakes with a few modifications to make them healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of oil used. The hash cakes still turned out crispy and delicious, and I felt good about feeding
Stephen Tsiane
[email protected]These hash cakes were a bit bland for my taste. I found that they needed a bit more seasoning. I added some garlic powder, onion powder, and paprika, and that helped to improve the flavor. I also think they would have been better with a dipping sauce
Dartavious General
[email protected]I'm not usually a fan of hash browns, but these potato and chicken hash cakes changed my mind. They were so easy to make and had a nice crispy exterior and a fluffy interior. The chicken was cooked perfectly and was very flavorful. I loved the additi
Mr Polash
[email protected]These hash cakes were a delightful surprise! The combination of crispy potatoes, tender chicken, and flavorful seasonings was simply irresistible. I served them with a side of mixed greens and a dollop of sour cream, and they were a hit with my famil