Ginger Chicken Hash

Ingredients

• 10 ounces skinless, boneless chicken breast
• Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)
• 1 large baking potato
• 1 medium red onion to yield 6 tablespoons grated
• Fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 2 tablespoons flour
• 3 egg whites
• ¼ teaspoon salt
• Freshly ground black pepper to taste
• 1 tablespoon canola oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    550 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 41 grams protein; 97 milligrams cholesterol; 758 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
2. Peel potato, cut into small chunks and place in food processor. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid. Measure, then place in mixing bowl.
3. In food processor finely chop onion; then, stir into potato. Grate ginger, and add flour, egg whites, salt and pepper.
4. When chicken is cooked, drain and finely cut; stir into potato mixture. Season with salt and pepper.
5. Heat large nonstick pan until it is very hot; reduce heat to medium. Add oil; then, add the chicken-hash mixture. Cook, stirring often, until browned.
6. Serve with salsa.

30 minutes