Monday, August 1, 2011

Southwest Chicken Hash Browns

Another recipe from Pillsbury's Fast and Healthy Cookbook! This was a different kind of recipe that isn't for everyone, but if you like a little bit of heat, you will like! We added some cajun seasoning to the chicken, which I think was a little too much for me. Overall, 3.5/5 (Scott thought it was a 4, I thought it was a 3. We compromised!)

Southwest Chicken Hash Browns
Total Time: 30 Minutes
Serves 2

  • 2 boneless skinless chicken breasts, cut into 1/4 to 1/2 inch pieces
  • 1/2 cup finely chopped red onion
  • 1 3/4 cups frozen hash browns, thawed
  • 1/8 teaspoon cajun seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup fat free sour cream
  • 1/4 cup chunky salsa
In a medium bowl, mix chicken, onion, and potatoes. Stir in cajun seasoning and salt.

In a large skillet, heat 2 teaspoons of oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.

With spatula, divid chicken mixture in half; place on two plates. Top each with sour cream and salsa.
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