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.
