Ground Chicken Hash Patties with Poached Eggs

Prep Time: 30 min
Cook Time: 30 min
Serves: 8

Using leftover mashed potatoes as part of the next day’s breakfast is an old fashioned time saver. If you don’t need a gluten free version, substitute whole wheat flour.


1/2 green pepper(s), finely diced
1/2 cup (125 mL) onion(s), finely diced
2 cups (500 mL) mashed potatoes, prepared with milk and butter/margarine
1 lb (0.5 kg) extra lean ground chicken
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) cayenne pepper
1/4 tsp (1.25 mL) black pepper
1/4 tsp (1.25 mL) poultry seasoning
1 egg(s), medium
8 egg(s), medium
1/2 cup (125 mL) sorghum flour, whole stone ground
1/2 tsp (2.5 mL) paprika
1/4 tsp (1.25 mL) paprika
1 tbsp (15 mL) sunflower oil


1 Finely dice the green pepper and onion and add to a mixing bowl. Add mashed potatoes, ground chicken, salt, cayenne pepper (optional), black pepper, poultry seasoning and one egg. Mix until well combined. Clean hands work best.
2 Measure out ½ cup (125 mL) portions to make 8 patties. Gently round the patties and flatten to ½ to ¾ (1.5-2 cm) thickness.
3 Combine flour and paprika on a plate and spread out. Push patties into flour on both sides.
4 Heat oil over medium-high heat in non-stick skillet. Fry four patties at a time (two batches) over moderate heat until lightly browned on each side - about 5 minutes per side. Place on a plate and keep warm in a low oven.
5 Poach eggs while patties are cooking.
6 To serve, top each patty with a hot, well-drained poached egg. Dust with paprika and serve at once.