Potato Crust Pie with Spinach and Chicken

theflavorfiend.com

Leigh

subheading: Potato crust:

2 ½ firmly packed C / 500 g potatoes, coarsely grated

2 large eggs

2 tsp dried chives

1 to 1 ½ tsp fine grain pink Himalayan salt or sea salt

1 tsp fine ground black pepper

1 tsp ground sweet paprika

subheading: Chicken filling:

Extra virgin olive oil or ghee

2 C / 300 g yellow onions, finely diced

½ lb / 225 g ground chicken (you can substitute ground turkey or beef for the chicken)

2 tsp granulated onion

1 tsp granulated garlic

1 tsp ground sweet paprika

1 tsp fine pink Himalayan salt or sea salt

1 tsp fine ground black pepper

¼ tsp chili powder (optional)

Juice of ¼ lemon

subheading: Spinach filling:

Extra virgin olive oil or ghee

2 cloves garlic, minced

¾ C / 115 g yellow onion, finely diced

⅓ lb / 150 g frozen spinach (you can substitute 4 to 6 big handfuls fresh spinach for the frozen)

½ tsp fine pink Himalayan salt or sea salt

½ tsp fine ground black pepper

¼ tsp red chili flakes

Juice of ¼ lemon

subheading: Egg mixture:

2 large eggs

¼ tsp fine pink Himalayan salt or sea salt

¼ tsp fine ground black pepper

Directions at theflavorfiend.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer