Breakfast Chicken Hash
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
chicken
cooked |
|
½ | cup |
gravy
|
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
¼ | teaspoon |
tarragon leaves
|
|
1 | tablespoon |
butter
|
|
1 | tablespoon |
parsley leaves
chopped |
|
1 | tablespoon |
pimentos
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
chicken
cooked |
|
118 | ml |
gravy
|
|
1.3 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
1.3 | ml |
tarragon leaves
|
|
15 | ml |
butter
|
|
15 | ml |
parsley leaves
chopped |
|
15 | ml |
pimentos
chopped |
Directions
Chop leftover or cooked chicken into small cubes.
In a bowl, mix chicken with cream or leftover gravy.
Season with salt, pepper and tarragon.
Melt butter in shallow baking dish .
Turn chicken mixture into baking dish.
Sprinkle with parsley and pimiento. Bake at 350℉ (180℃). for 15 minutes.
Serve with corn cakes or waffles.