POULTRY WITH POTATO - RECIPES

RECIPES ALL INCLUDING POTATOES
Poultry
Beef & Pork
Fish
Vegetarian
Desserts
Side Items
Snacks
Appetizers
Soups
Salads
 
Asian
Italian
Mexican
French
German
Indian
Spanish
United Kingdom
United States
The World
 
Breakfast
Lunch
Dinner
 
 
POULTRY POTATO RECIPES
Poultry recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour.
 
Chicken and Potato Pancakes

Makes around 8 - 10 cakes
Ingredients

*salt and pepper to taste salt and pepper to taste
* 1-2 tablespoons margarine/butter 1-2 tablespoons margarine/butter
* 6 ounces shredded cheese 6 ounces shredded cheese
*½ cup chopped green onions ½ cup chopped green onions
* 2 cups milk 2 cups milk
* 2 cups pancake mix 2 cups pancake mix
* 1 cup shredded hash brown potato 1 cup shredded hash brown potato
* 1 teaspoon salt 1 teaspoon salt
* 1 quart water 1 quart water
* 2 boneless/skinless chicken breasts

Method

1. In a pot boil the chicken breasts in the water and salt for 20 minutes. Remove chicken from water. Shred and chop the chicken.

2. Mix shredded chicken with shredded hash brown potatoes.

3. In a bowl combine pancake mix and milk. Add chicken/potato mixture, green onions, and cheese. Stir all ingredients together. If mixture is too thick add a little bit more milk.

4. Melt one tablespoon margarine/butter in a skillet or on a griddle. Pour about a 3-4 inch in diameter pancake in the hot butter. Cook for 3 minutes and flip cake over and cook additional 3-4 minutes. Remove cake and continue to cook additional cakes. Salt and pepper to taste.

 
 
 
Honey Mustard Chicken and Sweet Potato Casserole

1 tbsp oil
500g diced chicken breast
1 clove garlic, crushed
350g sweet potato, peeled diced
1 tbsp wholegrain mustard
1 tbsp honey
1 x 500ml pack of Stock- Chicken
1 tbsp cornflour
150g green beans, chopped

Preparation

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 4

1. Heat oil in a medium size frying pan, over high heat. Cook chicken in two batches, until browned. Remove and set aside.

2. Add garlic, sweet potato, mustard, honey and 1 ½ cups of Stock to pan. Bring to the boil, reduce heat to medium and cook for 5 minutes, stirring occasionally.

3. Return chicken to pan and cook for further 15 minutes or until chicken is cooked.

4. In a jug or bowl, combine remaining ½ cup chicken stock with cornflour then add to chicken with the green beans. Cook, stirring, for 5 minutes until sauce thickens and sweet potato is tender.

 
 
More Meat Recipes
Lemon Chicken Crispy Potatoes
Sweet Potato Turkey Shepherds Pie
Chicken Potato Cakes