Years ago I found a recipe for something called “Chicken Hash” in a magazine. I never actually made it, but I saved it because it looked really good.
With this dual-elimination-diet-thing going on in my house, I’m scrambling like mad to find edible meals to serve my family. (Delicious is always the goal, but for now, edible is the lowered bar I’m aiming for!)
So I dug through my cookbooks and looked for any recipe I could find that might be altered to fit our culinary needs.
Chicken Hash looked like a possibility, but in the end I had to make so many tweaks to it that it served as inspiration only, and only two of the original ingredients are in my version!
However, this creation earned a gigantic thumbs up from the Geek (who ate it willingly two nights in a row) and Mr. Charm (who ate it for dinner and breakfast the next day)! So I hope your family will enjoy it, too.
Here’s what I did:
Pre-FPIES, I was in the habit of regularly cooking up whole chickens, shredding the meat to freeze in 2 cup bags, and using the bones to make broth that I would freeze in 2 cup servings.
I stopped (and even gave away ALL my prepared chicken and broth!) this summer with our diagnosis. Now, with Mr. Charm able to eat chicken again, I hit the grocery store and bought the last whole chicken they had and a package of quarters to cook up.
So, I had already cooked and shredded a whole mess of chicken, and had pitchers of chicken broth in the fridge ready to be portioned out and frozen.
If you’re a ‘bulk’ cooker like me, then go get 2 cups of shredded chicken from your freezer and thaw it. Otherwise, cook up enough chicken to get 2 cups of shredded chicken meat!
Toss the chicken in a bowl, and add 3 cups of potatos. Mashed potatos was what I had on hand, but you could bake some potatos and dice them, or shred them…whatever floats your boat. I just tend to make a big mess of mashed potatos to keep in the fridge for the week; makes dinner easier. (I also leave the peels on my potatos. One less step=less time in the kitchen! Plus, nutrients and all, but really, it’s about the time.)
Then I made up a batch of basically the same batter I used to batter-fry veggies. I put 3/4 cup of quinoa flour in a bowl, added salt and pepper, and 3/4 cup of water. Whisked it together, then poured it over the chicken and potatos.
I gave the whole mess a good stirring until it was all mixed together, and got some oil heating in the frying pan.
I used a 1/4 cup measuring scoop to scoop out portions of the Chicken Hash, dumped it into the hot oil, and used a spatula to flatten it into a thick pancake-type shape.
Then, I let it brown. When it was browned completely on one side, I flipped it and browned the other side.
When they were done, I laid them out on paper towels and dabbed up excess oil, then plated them up for dinner (or breakfast!)
This was a seriously successful dinner item! The best part is that if you make too much, the cooked patties reheat very well the next day, and the uncooked ‘batter’ keeps in the fridge. We used ours over a 3 day period, and it was just as good on the last day as it was the first day!
The second time I made it, I added one finely shredded zucchini and two big handfuls of chopped spinach leaves to the mix. Because I was adding so much moisture via the zucchini, I made the mashed potatos thicker than I usually would, and it balanced out nicely.
The Geek reports there was no negative change in the taste, and Mr. Charm wolfed down two whole patties all by himself, exclaiming “MMM” after each bite!
LOVE watching my kiddo eat healthy!
So feel free to add veggies, as this recipe is another one that lends itself well to the addition of other things…zucchini, spinach, shredded carrot, chopped celery, onion and garlic, extra spices (thyme, basil, or even paprika!), but still tastes very good undoctored.
I hope you like it!
- 2 cups shredded cooked chicken
- 3 cups mashed, diced or shredded potatos
- ¾ cup quinoa flour
- ¾ cup water
- additional veggies/spices as desired
- safe oil (we're still using olive)
- Cook and shred 2 cups of chicken. Put in a bowl.
- Cook 3 cups of potatos however you like: diced, shredded or mashed. Add to the chicken.
- In a separate bowl, mix quinoa flour, water, salt and pepper until you make a batter.
- Pour the batter on the chicken and potatos.
- If you're adding other veggies and spices, add them now.
- Mix all ingredients together. Meanwhile, start heating oil in a frying pan.
- Use a ¼ cup measuring cup to scoop out batter into the hot oil. Use a spatula to flatten the patties.
- Cook on medium heat until browned on one side.
- Flip. Brown the other side.
- Remove from pan and pat off excess oil.
- Plate up and enjoy! (Remember, leftovers will keep in the fridge very well.)