Ginger Chicken Hash

• 10 ounces skinless, boneless chicken breast
• Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)
• 1 large baking potato
• 1 medium red onion to yield 6 tablespoons grated
• Fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 2 tablespoons flour
• 3 egg whites
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1 tablespoon canola oil

1. Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
2. Peel potato, cut into small chunks and place in food processor.
3. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid.
4. Measure, then place in mixing bowl.
5. In food processor finely chop onion; then, stir into potato.
6. Grate ginger, and add flour, egg whites, salt and pepper.
7. When chicken is cooked, drain and finely cut; stir into potato mixture.
8. Season with salt and pepper.
9. Heat large nonstick pan until it is very hot; reduce heat to medium.
10. Add oil; then, add the chicken-hash mixture.
11. Cook, stirring often, until browned.
12. Serve with salsa.

skinless, nosalt, baking potato, red onion, flour, egg whites, salt, freshly ground black pepper, canola oil

Taken from cooking.nytimes.com/recipes/4908 (may not work)