Ella's Chicken Hash

[Mama Mangia]

Ella's Chicken Hash
Ella's, San Francisco, California

Serves 6
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, plus about 1 tablespoon for sautéing

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

[chubbyalaskagriz]

mama,

It's almost midnight, I had an early supper, my belly's grumblin' and I want a plate of your Chicken Hash now!

[Mama Mangia]

Well dear friend -

Pull out your cast iron skillet, get your taters boilin', dice your onion, and shred your chicken and get goin'!

Call us when it's ready!

LOL