Crisp Potato Rosti with Chicken

Heat 1 tablespoon of the oil in a large frying pan, add the onion and garlic and cook, stirring, until the onion is soft. Add the potatoes and cook, stirring, until soft and sticky; cool slightly.

Heat 1 1/2 tablespoons oil and the butter in a clean frying pan. Add one quarter of the potato mixture and press into a round about 6 inches in diameter with a wet spatula. Cook on both sides until well browned and crisp. Remove from the pan, sprinkle with salt and pepper and keep warm. Repeat with the remaining butter-oil mixture and potato mixture.

Combine the corn relish and salsa in a saucepan and stir until heated through. Or, microwave on high for about 1 minute.

Top the potato rosti with chicken, tomatoes, warm salsa mixture, sour cream and chives and serve immediately.