Ingredients30 m servings 207 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 207 calories; 8.9 g fat; 25 g carbohydrates; 6.6 g protein; 59 mg cholesterol; 713 mg sodium. Full nutrition
ReviewsRead all reviews 5
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' ...
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 :)
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 pancak...