Potato Patties and Hot Chicken Salad

Potato Patties and Hot Chicken Salad

Fall dinners always remind me of comfort foods. Warm and savory, these meals are sure to make everyone in your family happy. You can use these separately or serve together as a meal.

Potato Patties

This recipe can be made with riced potatoes or if you have leftover mashed potatoes, you can use them instead.

Potato Patties
Servings: 6 to 8
Author: Crabby Housewife
Ingredients
  • 1 egg
  • 2 tbs butter
  • ½ tsp salt
  • ¼ tsp paprika
  • 2 tbs chopped fresh mint leaves
  • 2 cups riced potatoes, heated
  • Plain bread crumbs
  • 2 tbs water
Instructions
  1. Divide the egg yolk from the egg white. Set egg white aside to use later.
  2. Combine egg yolk, butter, salt, paprika and mint and mix with riced potatoes. Using your hands, form potato mixture into patties.
  3. Add water to egg whites. Beat the egg white slightly and pour into a shallow bowl.
  4. Pour bread crumbs onto a plate.
  5. Dredge potato patty through the egg white. Place in bread crumbs and sprinkle crumbs over top of patty. Repeat and place on a clean plate or tray.
  6. In a skillet heat vegetable oil. Place patties in hot oil and cook until brown. Turn and allow other side to brown. Serve hot.

Hot Chicken Salad Topped with Potato Chips

Nothing says comfort food more than a hot chicken salad. Cozy up to the first with this special casserole on a crisp fall night.

Hot Chicken Salad
This dish can be made the night before and stored in the refrigerator until time to cook. Add the potato chips as the last ingredient before placing in oven.
Servings: 16
Author: Crabby Housewife
Ingredients
  • 3 lb chicken, white and/or dark meat
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 onion, diced
  • 1 cup mayonnaise
  • 3 cups celery, diced
  • 8 hard-boiled eggs
  • 1 cup almonds, slivered
  • 3 tbs lemon juice
  • 1 tsp salt
  • 3 cups crushed potato chips for top of casserole
Instructions
  1. Cook chicken in salted water. Once cooked cut up into small pieces.
  2. Spray deep baking dish with oil olive
  3. Mix soups and mayonnaise
  4. Slice eggs and add to mixture
  5. Add almonds, onion, celery, salt and lemon juice to mixture
  6. Next, add chicken and stir to mix well.
  7. Pour mixture into baking dish
  8. Top with crushed potato chips
  9. Bake for 1 hour or until top is golden brown.
Recipe Notes

Preheat oven 400°. Bake 1 hour. Serves 16.

photos: Mark Mitchell, Miia Ranta

Facebooktwittergoogle_plusredditpinterestlinkedinmail

AuthorSally Painter

"Everyone can have a beautiful home decor. It just takes a little creativity," says author and freelance writer Sally Painter. This former commercial and residential designer is also a Feng Shui practitioner and believes that, "Everything you choose to put in your home should resonate with you emotionally. If it doesn't - get rid of it!"