Chicken Fritter Potato Stack
“Breakfast entrees with chicken have increased 16% on Top 500 full-service restaurant menus since 2011.”
Food Business News, “Staying abreast of poultry preference,” April 2013.

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

Fact Sheet

Refer to package label for preparation instructions

5 pounds (1 bag)
Vegetable oil
1 cup
Hash brown potatoes, shredded, frozen
3 quarts
24 each
2 tablespoons
Cheddar cheese, shredded
12 cups (3 pounds)
Chives, fresh, chopped
¼ cup

To make one serving:

  1. Heat oil in a deep skillet to 350°F; add ½ cup hash browns.
  2. Cook for 3 minutes or until golden brown; fl ip 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 ½ cup cheddar cheese. Layer with 2 Country Style Chicken Tenderloin Fritters, 1 egg and 2 tablespoons hollandaise sauce; sprinkle with ½ teaspoon chives.
Egg yolks
20 each
Lemon juice
¾ cup
Butter, unsalted, melted
1¼ pounds
Sriracha sauce
½ cup
½ teaspoon

Makes 3 cups:

  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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