Chicken Hash & Green Salad
This recipe works in combination with: Chilli Con Carne in Crispy Baked Potatoes, Spicy Meatballs & Pea Pilaf, Sweet & Sour Chicken. This recipe features in these meal plans: Super Suppers.
Chicken, bacon and potato hash accompanied by a simple green side salad.
Ingredients
- 1/4 of half a cucumber portion, peeled and sliced
- 1 medium onion (approx 185g), finely chopped
- 4 rashers of bacon, diced
- 1 medium baking potato (approx 320g), diced
- 1/2 round lettuce, leaves torn
- 2 medium tomatoes (approx 100g each), coarsely chopped
- 1 value skinless chicken breast fillet, cut into 2cm pieces
- 5 tbsp vegetable oil
- 1 tsp margarine/butter
- 2 tsp vinegar
- Serves: 2
- Course: Main Course
- Preparation time: 15 mins
- Cooking time: 30 mins
- Price per person: £1.45
- Store cupboard: Basic
- Calories per serving: 893
- 5-a-day per serving: 2.8
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Method
- Cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain well and set aside.
- Meanwhile, heat 1 tbsp oil and 1 tsp margarine/butter in a large frying pan and fry the chicken for 10 minutes, or until cooked through. Remove and set aside.
- Heat 1 tbsp oil in the frying pan and fry the onion and bacon for 4 minutes, or until the onion is soft and the bacon is lightly browned.
- Add more oil, if necessary, and stir in the potatoes and chicken. Season with salt and pepper and mix together. Cook over a medium heat for 10-15 minutes, only stirring every 3-4 minutes to allow the underside to brown and crisp a little each time. Continue to cook until the hash is evenly browned.
- Meanwhile, to make the salad dressing, mix together the vinegar and 3 tbsp oil. Season with salt and pepper.
- Toss the lettuce leaves, tomato and cucumber with the dressing. Divide the hash between two plates and serve with the salad.
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