2 cups diced peeled potatoes (about 3 potatoes)
2 cups diced cooked chicken breast
1 medium onion, chopped
1/2 cup chopped red or green bell pepper
1/2 t salt
1/2 t chili powder (really, use 1 T)
1/4 t black pepper
1 egg white
1 T olive oil, divided
Purchased or homemade corn bread (prepared in 8- or 9- inch square pan)
[Really, prepare in muffin tins.]
6 T prepared salsa
1. Cover potatoes with water in small saucepan; bring to a boil. reduce heat and simmer 5 minutes or until just tender. drain.
2. Combine potatoes, chicken, onion, bell pepper, salt, chili powder and pepper in large bowl; stir in egg white until well blended.
3. Heat oil in large nonstick skillet over medium heat. Add chicken mixture; cook 6 to 8 minutes on each side or until brown and crisp.
4. Cut corn bread into 6 pieces; cut pieces in half horizontally. Place bottom on plates. Spoon hash over corn bread; top with corn bread half and salsa.
Makes 6 servings.