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Southwest Chicken Hash Browns

(1)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 2 servings
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Hearty and warm dinner ready in 30 minutes. Serve this delicious skillet made chicken hash brown recipe perfect for Southwestern meal.

Ingredients

2
boneless skinless chicken breasts, cut into 1/4- to 1/2-inch pieces
1/2
cup finely chopped red onion
1
large red potato, shredded (about 1 3/4 cups)
4
teaspoons chopped fresh cilantro, if desired
1/2
teaspoon salt
1
tablespoon olive or canola oil
1/4
cup fat-free sour cream
1/4
cup chunky-style salsa

Steps

  • 1 In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels. Add to chicken mixture. Stir in cilantro and salt.
  • 2 In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.
  • 3 Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.
  • 4 With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.
  • 1 In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels. Add to chicken mixture. Stir in cilantro and salt.
  • 2 In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.
  • 3 Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.
  • 4 With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
10%
Trans Fat
0g
0%
Cholesterol
75mg
25%
Sodium
900mg
38%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
17%
Sugars
5g
5%
Protein
31g
31%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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