Ginger Chicken Hash

Ingredients

• 10 ounces skinless
• boneless chicken breast
• Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)
• 1 large baking potato
• 1 medium red onion to yield 6 tablespoons grated
• Fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 2 tablespoons flour
• 3 egg whites
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1 tablespoon canola oil

Instructions

1. Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
2. Peel potato, cut into small chunks and place in food processor.
3. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid.
4. Measure, then place in mixing bowl.
5. In food processor finely chop onion; then, stir into potato.
6. Grate ginger, and add flour, egg whites, salt and pepper.
7. When chicken is cooked, drain and finely cut; stir into potato mixture.
8. Season with salt and pepper.
9. Heat large nonstick pan until it is very hot; reduce heat to medium.
10. Add oil; then, add the chicken-hash mixture.
11. Cook, stirring often, until browned.
12. Serve with salsa.