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Ingredients
10 ounces skinless, boneless chicken breast
Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)
1 large baking potato
1 medium red onion to yield 6 tablespoons grated
Fresh or frozen ginger to yield 1 tablespoon coarsely grated
2 tablespoons flour
3 egg whites
¼ teaspoon salt
Freshly ground black pepper to taste
1 tablespoon canola oil
Nutritional analysis per serving (2 servings)
55 grams carbs; 111 milligrams cholesterol; 543 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 776 milligrams sodium; 48 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
- Step 2
Peel potato, cut into small chunks and place in food processor. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid. Measure, then place in mixing bowl.
- Step 3
In food processor finely chop onion; then, stir into potato. Grate ginger, and add flour, egg whites, salt and pepper.
- Step 4
When chicken is cooked, drain and finely cut; stir into potato mixture. Season with salt and pepper.
- Step 5
Heat large nonstick pan until it is very hot; reduce heat to medium. Add oil; then, add the chicken-hash mixture. Cook, stirring often, until browned.
- Step 6
Serve with salsa.
Private Notes