Ella's Chicken Hash

Yield: 6 servings

Ingredients

• 2 pounds russet potatoes
• 2 pounds Yukon gold potatoes
• 1/4 cup yellow onion, diced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 tablespoon fresh thyme, chopped
• 1 extra large egg
• 1 tablespoon stone-ground mustard
• Salt and pepper to taste
• 2 to 3 cups cooked, shredded chicken
• 1/4 cup canola or other vegetable oil, + about 1 tablespoon for sautéing

Instructions

1. Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.
2. Sauté onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.
3. Drain potatoes and cool.
4. In a large mixing bowl, roughly mash potatoes, leaving some chunks.
5. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary.
6. Add chicken. Shape into patties.
7. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.
8. Serve with eggs for breakfast or gravy for lunch.

Nutrition

Per serving: 349 calories, 23g protein, 17g fat (2g saturated), 26g carbohydrate, 107mg sodium, 93mg cholesterol, 5g dietary fiber

Attribution

Danny Wilser, owner of Ella's, San Francisco, California