Full Recipe

Chicken Fritter Potato Stack

Homestyle Tender Fritters 2/5# Ready To Cook

Shredded potato hash browns layered with a Country Style Chicken Tenderloin Fritters, sunny side up egg and spicy hollandaise sauce.

Recipe Preparation

Ingredients

  • 5 lb
    Pilgrim's® RTC Homestyle Tender Fritter 10#
  • 1 c
    Vegetable oil
  • 3 qt
    Hash brown potatoes, shredded, frozen
  • 24 each
    Eggs
  • 2 tbsp
    Salt
  • 12 c
    Cheddar cheese, shredded
  • 3 c
    Spicy Hollandaise sauce (recipe provided)
  • 1/4 c
    Chives, fresh, chopped

Method

  1. To make one serving:

    Heat oil in a deep skillet to 350°F; add 1/2 cup hash browns.

  2. Cook for 3 minutes or until golden brown; flip and cook for 2 minutes or until golden brown; drain.

  3. Fry 2 Country Style Chicken Tenderloin Fritters in deep fryer at 350°F for 8 to 10 minutes or until a thermometer inserted into the chicken reads 165°F; drain.

  4. Cook 1 egg sunny side up.

  5. Place hash browns on a plate; sprinkle with ¼ teaspoon salt; top with 1/2 cup cheddar cheese. Layer with 2 Country Style Chicken Tenderloin Fritters, 1 egg and 2 tablespoons hollandaise sauce; sprinkle with 1/2 teaspoon chives.

Yield:
3 cups

Ingredients

  • 20 each
    Egg yolks
  • 3/4 c
    Lemon juice
  • 1 1/4 lb
    Butter, unsalted, melted
  • 1/2 c
    Sriracha sauce
  • 1/2 tsp
    Salt

Method

  1. Whisk egg yolks and lemon juice in a large stainless-steel bowl until combined.
  2. Place the bowl over a pot of simmering water; add the butter slowly, whisking until sauce thickens.
  3. Add Sriracha sauce and salt; stir until combined.
  4. Hold warm for service.

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