Showing posts with label Hash browns. Show all posts
Showing posts with label Hash browns. Show all posts

25 May 2009

Recipe: Chicken and Potato Pancakes



From Denny: Here is a savory version of the pancake that is quick and easy to do this busy Memorial Day weekend. It's also special enough to impress family and friends who visit! And a comfort food prepackaged cream gravy you add wine to? Can it get any easier or tastier?

Chicken-and-Potato Pancakes

From: Southern Living Magazine. Be sure to check out their site for all kinds of wonderful comfort food as your resource to return to time and time again!

Prep: 15 min., Cook: 9 min. per batch. The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.

Ingredients:

2 cups instant pancake mix

2 cups milk

2 cups shredded cooked chicken

1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend

1 cup refrigerated shredded hash browns

4 green onions, finely chopped

2 tablespoons butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

Quick Cream Gravy (optional)


Directions:

1. Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.

2. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.

Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix and Simply Potatoes Shredded Hash Browns.

Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for Colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.

Quick Cream Gravy: Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute.

Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened.

Whisk in 2 Tbsp. heavy cream. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min.

Note: For testing purposes only, we used Knorr Roasted Chicken Gravy Mix.

Yield: Makes 6 to 8 servings (about 18 cakes)



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