“A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping.” - by darbyspirit
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 207 cal
- 10%
- Fat
- 8.9 g
- 14%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 :)..." See more"
JMLP
"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 ..." See morestay 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."
AFWife88
"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..." See more 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!"
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