Chicken Fritter Potato Stack
“Breakfast entrees with chicken have increased 16% on Top 500 full-service restaurant menus since 2011.”
Food Business News, “Staying abreast of poultry preference,” April 2013.
Shredded potato hash browns layered with a Pierce Chicken® Country Style Chicken Tenderloin Fritters, sunny side up egg and spicy hollandaise sauce.
INGREDIENTS
| Vegetable oil | 1 cup |
| Hash brown potatoes, shredded, frozen | 3 quarts |
| Pierce Chicken® Country Style Chicken Tenderloin Fritters (Code #13617) | 5 pounds (1 bag) |
| Eggs | 24 each |
| Salt | 2 tablespoons |
| Cheddar cheese, shredded | 12 cups (3 pounds) |
| Spicy Hollandaise sauce (recipe provided) | 3 cups |
| Chives, fresh, chopped | ¼ cup |
METHOD
To make one serving:
- Heat oil in a deep skillet to 350°F; add ½ cup hash browns.
- Cook for 3 minutes or until golden brown; fl ip and cook for 2 minutes or until golden brown; drain.
- Fry 2 Country Style Chicken Tenderloin Fritters in deep fryer at 350°F for 8 to 10 minutes or until a thermometer inserted into the chicken reads 165°F; drain.
- Cook 1 egg sunny side up.
- Place hash browns on a plate; sprinkle with ¼ teaspoon salt; top with ½ cup cheddar cheese. Layer with 2 Country Style Chicken Tenderloin Fritters, 1 egg and 2 tablespoons hollandaise sauce; sprinkle with ½ teaspoon chives.
SPICY HOLLANDAISE SAUCE
| Egg yolks | 20 each |
| Lemon juice | ¾ cup |
| Butter, unsalted, melted | 1¼ pounds |
| Sriracha sauce | ½ cup |
| Salt | ½ teaspoon |
Makes 3 cups:
- Whisk egg yolks and lemon juice in a large stainless steel bowl until combined.
- Place the bowl over a pot of simmering water; add the butter slowly, whisking until sauce thickens.
- Add Sriracha sauce and salt; stir until combined.
- Hold warm for service.
Main Ingredient
