Southwest Chicken Hash Browns

Hearty and warm dinner ready in 30 minutes. Serve this delicious skillet made chicken hash brown recipe perfect for Southwestern meal.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
900mg
900%;
Total Carbohydrate
40g
40%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
8%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.