Southwest Chicken Hash Browns

 

2

boneless skinless chicken breasts, cut into 1/4- to 1/2-inch pieces

1/2

cup finely chopped red onion

1

large red potato, shredded (about 1 3/4 cups)

4

teaspoons chopped fresh cilantro, if desired

1/2

teaspoon salt

1

tablespoon olive or canola oil

1/4

cup fat-free sour cream

1/4

cup chunky-style salsa

• 1 In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels. Add to chicken mixture. Stir in cilantro and salt.
• 2 In 10-inch nonstick skillet, heat 2 teaspoons of the 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.
• 3 Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.
• 4 With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.