guidelines. That is all that most recipes are to me.
So it has been a long day. I am determined not to eat cereal for dinner. What to do?
In my pantry/freezer/fridge: cooked chicken, frozen hashbrowns, roasted red peppers, feta, onions, garlic, & romaine lettuce. Combine them together? Ha, yes.
So here we have a Roasted chicken, Red pepper, and Feta Hashbrown, which suprisingly turned out decently delicious. It won’t hurt my feelings if you never try this recipe. I would be afraid of it too.
This is what happens when exhaustion and a slim-pickin’s pantry are combined with a desire to be gourmet.
music pairing: The Goat Rodeo Sessions, “Here and Heaven”
Roasted Chicken, Feta, & Red Pepper Hashbrowns
2/3 cup chopped cooked chicken
2-3 cups frozen hash browns (thawed)
2/3 cup red onions
1/2 TBSP minced garlic
2 TBSP feta cheese
1/3 cup chopped roasted red pepper
2/3 cup Romain lettuce, thinly chopped (next time I’m using spinach)
Olive oil
Sea salt
pepper
Cavender’s Seasoning
Heat olive oil in a medium sized skillet over medium high heat. Saute the onions & minced garlic until the onions are transluscent. Meanwhile, thaw the hash browns in the microwave and mix with the chicken, romain, red peppers, and feta. Mix the onions and garlic in with the hashbrown mixture and mix well. Reheat another teaspoon of olive oil in the pan. Pour the hashbrown mixture on the skillet and
honeycrisp 