Peppery fried chicken hash browns with an egg on top.
2 tablespoons butter
4 tablespoons vegetable oil (or canola), divided
1 pound lean ground chicken
4 large potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
Melt butter and two tablespoons of the oil in a large skillet. Add ground chicken and cook, breaking up with a fork just until pink is barely gone. Meanwhile, slice scallions thinly, including a little green. Also, shred potatoes in a food processor. Add scallions to chicken and cook one minute. Remove chicken mixture to a large bowl. Add potatoes, salt and both peppers.
Heat remaining 2 tablespoons oil in same skillet. Add potato mixture, spread out evenly and press down firmly with the back of a spatula or large spoon. Cook over medium heat until bottom turns a deep brown, about 12 minutes. Cut into quarters in pan and carefully turn each piece to brown second side. While that side is cooking, fry 4 eggs in a little butter, lightly salted on top. To serve, place an egg on top of each wedge of hash. Good with chocolate milk. Serves 4.