Leftover roasted chicken hash with gravy

roasted chicken hash


Roasted Vegetables in with the Roast Chicken


Preheat the Pro Bake oven to 350 degrees F. (Convection)
Prepare pan for fried eggs
Heat a medium size skillet over medium-low; add the olive oil and butter. Add the chicken leg skin side down, reheat and remove.
➢ If you are working with some ingredients from the fridge
Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes; season with salt and fresh pepper. Add the minced garlic and cook about 2 minutes more.
While the vegetables cook, remove the skin from the chicken legs and discard. Shred the chicken meat into long strips.
In a mixing bowl, mash together the roasted vegetables and whipped potatoes. Add the shredded chicken leg meat and season with fresh herbs (thyme/parsley/rosemary).

Shape into equal sized patties, about 1” thickness. Dredge the patties in flour (helps absorb moisture to have a dry surface to work with when searing), place them on a parchment paper covered plate or tray.
Heat a cast iron fry pan; add oil to cover the bottom and add a couple of pats of butter and heat. Add patties to the pan, and it is key not to over crowd, easier to keep them intact.
Let them brown very well on one side before gently flipping them over to brown for an equal amount of time on the other side. 4-5 minutes should do it but browner the better and the easier they will be to flip.
Transfer to a cookie sheet if making multiple batches and hold in a 200 degree F oven until all the cakes are fried.
Well the Potato Cakes are in the oven holding. Fry the eggs. Remove Hash from the oven. Place on a plate with Cheddar Biscuit, Gravy and topped with a fried Sunny Side up Egg.
Can be enjoyed with a side of greens

Cheddar Biscuits

Cooked in the oven/warmed.  Sprinkle the tops of the biscuits with aged cheddar & finished under the broiler