| 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.
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