Canyon Chicken Hash
A delectable breakfast strata of seasoned hashbrown potatoes layered with oven-roasted plum tomatoes, caramelized onions, and crisp crumbled bacon, topped with shredded barbecued chicken and Muenster cheese and broiled.
Serving size: 1/2 cup
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Redi-Shred® Hashbrown Potatoes, refreshed | 1 carton | Season hashbrowns with salt and pepper. Grill 1/2 cup on well-oiled grill at 375° F to 400° F for 3 to 4 minutes. Grill only one side; hold warm. |
| Salt | ||
| Black pepper, fresh-ground | 2 tbsp. | |
| Oil, butter-flavored | ||
| Portion half of the patties evenly in full-size steamtable pan. | ||
| Plum tomato slices, fresh, oven-roasted, divided | 144 slice | Layer evenly with half of next 3 ingredients. |
| Yellow onion slices, fresh, caramelized, divided | 6 cup | |
| Top with remaining patties. Layer with remaining tomato, onion, and bacon. | ||
| Barbecued chicken, shredded, in sauce, commercially prepared | 3 qt. | Top with next 2 ingredients. Place under salamander or broiler until cheese is melted. |
| Muenster cheese slices, .75 oz. wt. | 24 slice | |
| Parsley, curly-leaf, fresh, chopped | 4 tbsp. | Sprinkle with parsley. Divide into individual servings. |
| Peppercorn ranch dressing, commercially prepared | 3 cup | For each serving: Portion 2 ounces dressing into individual ramekin. Place on serving plate with hash; serve. |
| More Ideas To Build On • Use cheddar or jack cheese if Muenster is not available or to lower the cost. • Top with two eggs any style instead of barbecued chicken and ladle with zesty salsa for an exciting breakfast option. • Substitute barbecued pork for the barbecued chicken in this recipe if desired. • For single serving; Place one prepared hashbrown patty (from step #2) with 3 roasted tomato slices, 2 tablespoons caramelized onions, and 2 tablespoons crumbled bacon on plate. Place another hashbrown patty over the bacon and repeat the build. Top with barbecued chicken and 1 slice of Muenster cheese. Place under salamander or broiler until cheese is melted. Drizzle with 2 tablespoons peppercorn ranch dressing and garnish with 1/2 teaspoon chopped parsley. • To reduce prep time, these recipes can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends. |
Nutritional Information Per Serving
| Calories — 887 | Protein — 35.5 g | Fat — 56.4 g |
| Carbs — 60.1 g | Iron — 4.5 mg | Sodium — 1633 mg |
| Potassium — 1002 mg | Zinc — 1.87 mg | Vitamin A — 2801 IU |
| Riboflavin — 0.33 mg | Niacin — 4.4 mg | Calcium — 233 mg |
| Cholesterol — 75 mg | Vitamin B6 — 388 mcg | Vitamin B12 — 0.81 mcg |
| Thiamine — 0.42 mg |