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Potato and Chicken Hash Cakes


This recipe was created with flexibility in mind and is a great way to use up leftover ingredients.

Source: Body+Soul, January/February 2010


  • 2 peeled russet potatoes
  • 1/2 cup diced cooked chicken
  • 1/2 onion, grated
  • Salt and pepper
  • 1 tablespoon flour
  • Chopped herbs
  • 1 egg
  • Oil


  1. Grate potatoes, squeezing hard to remove liquid. Stir in chicken, onion, salt, pepper, flour, and some chopped herbs if you like. Stir in egg. Form into patties, squeezing out liquid as you go. Heat a coating of oil in a nonstick skillet over medium-high heat. Cook until golden and cooked through, 3 minutes per side.

Cook's Notes

Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

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