A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.

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  • Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.

  • Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

207 calories; 8.9 g total fat; 59 mg cholesterol; 713 mg sodium. 25 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2012
4 stars as written...really good flavor! 2nd time around I did adapt a bit - used two 10 oz. cans chicken (drained) put the Cheddar in the mix...made balls not pancake (we don't like 'loose' mashed potatoes - the thicker mash made it easy to form). Rolled them in Panko and baked @ 350 for 15-20 min. Husband raved kids fought for the last few...so yummy! Read More
(11)

Most helpful critical review

Rating: 3 stars
10/08/2011
These tasted great and took no time at all. I used leftover cut up chicken instead of the frozen breaded chicken and wing sauce instead of red hot. However I had a hard time getting the pancakes to stay together and ended up with chicken wing mashed potato. The taste was great but the appearance was not. I used store bought mashed potato so maybe they are not the right consistency. Read More
(5)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/20/2012
4 stars as written...really good flavor! 2nd time around I did adapt a bit - used two 10 oz. cans chicken (drained) put the Cheddar in the mix...made balls not pancake (we don't like 'loose' mashed potatoes - the thicker mash made it easy to form). Rolled them in Panko and baked @ 350 for 15-20 min. Husband raved kids fought for the last few...so yummy! Read More
(11)
Rating: 4 stars
07/20/2012
4 stars as written...really good flavor! 2nd time around I did adapt a bit - used two 10 oz. cans chicken (drained) put the Cheddar in the mix...made balls not pancake (we don't like 'loose' mashed potatoes - the thicker mash made it easy to form). Rolled them in Panko and baked @ 350 for 15-20 min. Husband raved kids fought for the last few...so yummy! Read More
(11)
Rating: 5 stars
03/01/2011
yummy! we loved these but didn't serve them for breakfast we just had them as a snack. I don't think my tummy could handle that first thing in the morning:) Read More
(11)
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Rating: 3 stars
10/08/2011
These tasted great and took no time at all. I used leftover cut up chicken instead of the frozen breaded chicken and wing sauce instead of red hot. However I had a hard time getting the pancakes to stay together and ended up with chicken wing mashed potato. The taste was great but the appearance was not. I used store bought mashed potato so maybe they are not the right consistency. Read More
(5)
Rating: 5 stars
01/23/2014
This was unique and delicious. Read More
(1)
Rating: 4 stars
10/31/2012
original and like to switch up the plain potato pancakes every once and awhile Read More
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