Source: Better Home and Garden’s Special Interest PublicationsL Ultimate Chicken Magazine (2010)
Ingredients:
12 ounces skinless, boneless chicken breast halves or chicken breast tenders
1 ½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
3 tablespoons olive oil
3 cups refrigerated or frozen shredded hash brown potatoes, thawed, if frozen
1 egg, lightly beaten
1 jalapeno chile pepper, seeded and finely chopped
2 tablespoons finely chopped red sweet pepper
2 tablespoons snipped fresh cilantro
¼ cup shredded cheddar cheese (1 ounce). (I prefer Trader Joe’s “Lite Shredded 3-Cheese Blend”)
Toppers: Lime wedges, sour cream, salsa, sliced green onion, chopped tomato, shredded cheddar cheese, and/or cilantro leaves
Method:
Cut chicken breasts into 2-to 3-inch strips (or use chicken breast tenders). In a medium bowl, combine chili powder, cumin and ¼ teaspoon of the salt. Add chicken; toss to coat.
In a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add chicken; cook and stir for 5 minutes or until no longer pink. Remove chicken from skillet.; Keep warm.
In a medium bowl, combine hash browns, egg, jalapeno pepper, sweet pepper, snipped cilantro, and remaining ¼ teaspoon salt; stir to combine.
Heat remaining 2 tablespoons oil in skillet over medium heat. Divide potato mixture into four mounds in skillet. Press with a spatula make ½-inch-thick patties. Cook for 8-10 minutes or until golden brown, turning once. Divide chicken and cheese among patties. Cover; cook for 2 minutes more or until cheese melts. Serve with lime wedges and toppers.
Makes 4 Servings
Per Serving (for original recipe): 370 CaL, 16 G Fat (4 G Sat. Fat), 110 MG CHOL, 600 MG SODIUM, 31 G Carbo, 3 G Fiber, 27 G Protein.
