Ella's-style Chicken Hash


  • 2 lbs. russet potatoes
  • 2 lbs. Yukon gold potatoes
  • 1/4 cup yellow onion, diced
  • 1 Tbsp fresh sage, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 Tbsp fresh thyme, chopped
  • 1 extra large egg
  • 1 Tbsp stone-ground mustard
  • Salt and pepper to taste
  • 2 to 3 cups cooked, shredded chicken
  • 1/4 cup canola or other vegetable oil, plus about 1 Tbsp for sautéing


Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.

Sauté onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.

Drain potatoes and cool.

In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.

Serve with eggs for breakfast or gravy for lunch.

Makes 12

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