| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Size onion; minced |
| 1/2 |
|
Sweet red pepper minced |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Leftover cooked chicken; diced |
| 2 |
c |
Diced cooked potatoes |
| 1/4 |
c |
Unsweetened applesauce |
| 1 |
tb |
Minced fresh parsley |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Poultry seasoning |
| 4 |
|
Poached eggs; (optional) |
INSTRUCTIONS
> From: srasheed@juno.com (Sam M Rasheed)
In a large heavy skillet stir-fry onions and peppers in oil until onions
are pale golden. Add remaining ingredients, except eggs. Press down with a
wide spatula and cook, uncovered, without stirring, for about 10 minutes,
or until a brown crust forms on bottom. Turn hash and brown other side for
about 10 minutes. Top each serving with a poached egg, if desired. 4
servings.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
25, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Peace starts with a smile.”