If you love hash with your eggs, but are worried it isn’t good for you, Chef John Slattery, General Manager and Head Chef at Papp’s Bar and Grill, makes some delicious and also healthy hashes.

Here are the recipes for two healthy hashes:

Buffalo Chicken Hash

1 cup cooked chicken
1 1/2 cup cubed baked potato
1 celery stalk
buffalo sauce (hot sauce, butter, and spices)
2 oz gorgonzola cheese
parsley
pepper
Blue cheese dressing to serve

Pulse the chicken in a food processor. Take the chicken out and add in the buffalo sauce.
Pulse the celery and potatoes.
Fold the two together lightly and then add in parsley and gorgonzola.
Form a ball of the mixture and press it into a hot skillet.
Fry until crisp, flip and repeat.

Beet Potato and Bacon Hash (Leave out the bacon to keep it Vegetarian)

3 large baked potatoes, chilled
1/4 cold mashed potatoes
2 large beets
3 strips of bacon (optional)
salt
pepper
parsley

Cube the potatoes and beets into 1/2 inch cubes separately.
Sprinkle with salt, pepper, and parsley.
Heat skillet with some cooking oil.
Pulse potatoes in food processor.
Take the potatoes out, and then pulse the beets.
Fold the chopped bacon into the potatoes, then gently fold in the beets, but watch out for over-mixing. It will make the hash purple.
Form a ball of the mixture and press it into a hot skillet.
Fry until crisp, flip and repeat.