Tweet

Source: Better Home and Garden’s Special Interest PublicationsL Ultimate Chicken Magazine (2010)

Ingredients:

12 ounces skinless, boneless chicken breast halves or chicken breast tenders

1 ½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon salt

3 tablespoons olive oil

3 cups refrigerated or frozen shredded hash brown potatoes, thawed, if frozen

1 egg, lightly beaten

1 jalapeno chile pepper, seeded and finely chopped

2 tablespoons finely chopped red sweet pepper

2 tablespoons snipped fresh cilantro

¼ cup shredded cheddar cheese (1 ounce). (I prefer Trader Joe’s “Lite Shredded 3-Cheese Blend”)

Toppers: Lime wedges, sour cream, salsa, sliced green onion, chopped tomato, shredded cheddar cheese, and/or cilantro leaves

Method:

Cut chicken breasts into 2-to 3-inch strips (or use chicken breast tenders). In a medium bowl, combine chili powder, cumin and ¼ teaspoon of the salt. Add chicken; toss to coat.

In a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add chicken; cook and stir for 5 minutes or until no longer pink. Remove chicken from skillet.; Keep warm.

In a medium bowl, combine hash browns, egg, jalapeno pepper, sweet pepper, snipped cilantro, and remaining ¼ teaspoon salt; stir to combine.

Heat remaining 2 tablespoons oil in skillet over medium heat. Divide potato mixture into four mounds in skillet. Press with a spatula make ½-inch-thick patties. Cook for 8-10 minutes or until golden brown, turning once. Divide chicken and cheese among patties. Cover; cook for 2 minutes more or until cheese melts. Serve with lime wedges and toppers.

Makes 4 Servings

Per Serving (for original recipe): 370 CaL, 16 G Fat (4 G Sat. Fat), 110 MG CHOL, 600 MG SODIUM, 31 G Carbo, 3 G Fiber, 27 G Protein.