Chicken hash patties with potatoes, corn and spices
Enjoy a flavorful meal with these Chicken Hash Patties, packed with tender chicken breasts, crispy potatoes, sweet corn, and a blend of aromatic spices. Perfect for a delicious and nutritious breakfast or dinner, these patties are easy to make and sure to satisfy your taste buds!
- 30 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 1 Servings
- 9 Ingredients
Chicken hash patties with potatoes, corn, and spices are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. This recipe combines the tender juiciness of chicken with the earthy flavors of potatoes and the sweetness of corn, all brought together with a perfect blend of spices. It's easy to prepare, nutritious, and sure to be a hit with everyone at the table.
Ingredients:
Instructions:
- Cook the chicken breasts if they are not already cooked. Once cooked, shred them using two forks or your hands.
- Peel and grate the potatoes. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the grated potatoes.
- Finely chop the onion.
2. Mix the Ingredients:
- In a large mixing bowl, combine the shredded chicken, grated potatoes, sweet corn, chopped onion, red pepper, paprika, and garlic powder.
- Crack the egg into the bowl and mix thoroughly until all the ingredients are evenly incorporated. The egg will help bind the mixture together.
3. Form the Patties:
- Using your hands, take a portion of the mixture and form it into a patty. Aim for patties about the size of your palm and about 1/2 inch thick. Repeat until all the mixture is used up.
4. Cook the Patties:
- Heat the olive oil in a large non-stick skillet over medium heat.
- Once the oil is hot, place the patties in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through. Check for doneness by ensuring the potatoes are tender and the chicken is reheated properly if it was pre-cooked.
5. Serve:
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
- Serve hot alongside a side salad, some dipping sauce, or a dollop of sour cream.
Tips:
- To save time, you can use pre-cooked or leftover chicken breasts.
- Grate or finely chop the potatoes to ensure they cook evenly and bind well with the other ingredients.
- Adjust the spices according to your taste preference; you can add more red pepper for extra heat or more garlic powder for a richer flavor.
- Make sure to drain any excess moisture from the sweet corn to prevent the patties from becoming too wet and falling apart.
- Use a non-stick skillet or a well-seasoned cast-iron pan to cook the patties to prevent sticking and ensure even browning.
- Allow the patties to cook undisturbed for several minutes on each side, flipping them only once to get a nice golden crust.
- Serve the patties with a dipping sauce like a simple aioli or a spicy sriracha mayo for added flavor.
Cooking these chicken hash patties with potatoes, corn, and spices is a simple yet rewarding process. The result is a flavorful and satisfying meal that's perfect for any time of the day. Enjoy your delicious patties hot off the stove, with your favorite sides, or even tucked into a sandwich for a tasty twist.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 450kcal | 23% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 15% |
| Sugar 5g | 5% |
| Fat | |
| Fat 20g | 23% |
| Saturated 4.09g | 14% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 340mg | 62% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.63mg | 49% |
| Vitamin B3 18mg | 119% |
| Vitamin B6 2.06mg | 121% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.87ug | 36% |
| Vitamin C 36mg | 39% |
| Vitamin E 2.69mg | 18% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 3.68mg | 33% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 600mg | 48% |
| Potassium, K 1530mg | 45% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 2.66mg | 24% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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