Chicken Hash

This will be quick post, because I have to be on a ferry very shortly. We'll be away down south for a couple of days, attending a funeral. Accordingly, here's a quick recipe for using up those leftovers after you've cooked a roast chicken with vegetables.

What a roast chicken dinner has to do with funerals, I don't know. But I do know that dealing with grief and stress often involves keeping the cooking down a minimum, and whipping up something like this fills that gap very nicely.

I'm also hoping that the pictures will do the talking, as I must be off out the door in a few minutes.

Chicken Hash
Ingredients
2 Leftover Chicken Breasts, diced
Leftover Roast Potatoes, Onion, Pumpkin, Kumera, etc, grated
3 Eggs
1 Fresh chopped tomato
Grated Cheese
Freshly Ground Pepper and Salt
1 T Plain Flour, or Potato Flour for Gluten-Free
(Think of this as a blank page - you can add to it as you see fit)
Mix everything together in a bowl...
...like so. (Evidence here that I sometimes forget to add stuff, like the essential flour.) The mixture should hold together in solid balls, but should also be light and fluffy. Whip it up with a fork to get air through it.
Heat some oil in a pan. Only add the balls of hash when the oil is almost spitting. If it's too cold, the hash will just absorb the oil and go mushy. Gross.
Keep moving in the oil to prevent sticking, and turn when brown on the underside.
When the hash is cooked through, serve up with sour cream and a tangy sauce. Catch you all later in the week!