Sunday, April 10, 2016
STACKED CHICKEN AND WAFFLES
This recipe makes one serving so adjust accordingly.
1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste
Heat oil in skillet. Shred potato and place in hot oil leaving in a round patty. Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy. While potatoes are cooking toast waffle in toaster until brown.
Place waffle on a plate and top with crispy hash brown. Whisk one medium egg with 2 tablespoons milk. Pour egg in still hot skillet. Gently fold egg forming a single patty turning until cooked through. Top with Shredded Chicken Gravy (see below). Sprinkle with salt and pepper if desired.
Shredded Chicken Gravy
1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
1 Tablespoon cornstarch
1/4 cup cold water
Mix first six ingredients in a sauce pan stirring well. Bring to a full boil. Mix cornstarch and water until smooth. Add to chicken and stir until thick.