Ground Chicken Hash Patties with Poached Eggs

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.