Buffalo Chicken Potato Hash for #FWCon @IdahoPotato Contest
Buffalo Chicken Potato Hash for #FWCon @IdahoPotato Contest might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 265 calories, 24g of protein, and 11g of fat per serving. For $1.42 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 179 people were glad they tried this recipe. It is brought to you by Cupcakes and Kale Chips. Head to the store and pick up blue cheese, oil, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 83%, this dish is super. Similar recipes are Venison Meatloaf with Blackberry BBQ Sauce and Buffalo Sweet Potato/Pumpkin Hash, Spicy Poutine Potato Skins #SundaySupper #FWCON, and Contest-Winning Baked Potato Pizza.
Servings: 6
Ingredients:
1 cup crumbled blue cheese, optional
1 cup chopped carrots (approximately ¼ inch pieces)
½ cup chopped celery (approximately ¼ inch pieces)
1 pound ground chicken breast
½ cup hot sauce (additional for serving, if desired)
1 Tablespoon oil
½ cup chopped onion
3 cups potatoes, peeled if desired, and chopped into approximate ½ inch cubes
salt & pepper
Equipment:
pot
frying pan
Cooking instruction summary:
Place potatoes in a pot and cover with cold water. Cover with a lid, bring water to a boil, and boil for 5-7 till just tender. Drain wellWhile the potatoes are cooking, heat oil in a skillet medium-high heat. Add the onions, carrots and celery, season with salt and pepper, and cook 8-10 minutes until soft and starting to brown.Add the ground chicken, breaking the meat up while it cooks, until it is cooked through and browned.Add potatoes and hot sauce to the skillet, stir to coat everything with the hot sauce, and cook another 5-10 minutes, until the potatoes brown slightly. Season to taste with salt and pepper.Top with crumbled blue cheese, if desired.
Step by step:
1. Place potatoes in a pot and cover with cold water. Cover with a lid, bring water to a boil, and boil for 5-7 till just tender.
2. Drain well
3. While the potatoes are cooking, heat oil in a skillet medium-high heat.
4. Add the onions, carrots and celery, season with salt and pepper, and cook 8-10 minutes until soft and starting to brown.
5. Add the ground chicken, breaking the meat up while it cooks, until it is cooked through and browned.
6. Add potatoes and hot sauce to the skillet, stir to coat everything with the hot sauce, and cook another 5-10 minutes, until the potatoes brown slightly. Season to taste with salt and pepper.Top with crumbled blue cheese, if desired.
Nutrition Information:
covered percent of daily need
