Ground Chicken Hash Patties with Poached Eggs
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Finely dice the green pepper and onion and add to a mixing bowl. Add mashed potatoes, ground chicken, salt, cayenne pepper (optional), black pepper, poultry seasoning and one egg. Mix until well combined. Clean hands work best.
Measure out ½ cup (125 mL) portions to make 8 patties. Gently round the patties and flatten to ½ to ¾ (1.5-2 cm) thickness.
Combine flour and paprika on a plate and spread out. Push patties into flour on both sides.
Heat oil over medium-high heat in non-stick skillet. Fry four patties at a time (two batches) over moderate heat until lightly browned on each side – about 5 minutes per side. Place on a plate and keep warm in a low oven.
Poach eggs while patties are cooking.
To serve, top each patty with a hot, well-drained poached egg. Dust with paprika and serve at once.
If you don't need a gluten free version substitute whole wheat flour.
|Per 190 g serving||Amount|
|Saturated Fat||2 g|
|Per 190 g serving||% Daily Value|