A crisp, pancake-shaped potato patty is topped with chicken, salsa, corn relish and sour cream for an easy, satisfying dish.
- 2 1/2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 4 large potatoes, peeled and coarsely grated
- 3 tablespoons butter
- Salt and pepper
- 2 tablespoons corn relish
- 2 tablespoons salsa (tomato and chili pickle)
- 1 pound cooked chicken, sliced
- 2 small ripe tomatoes, finely chopped
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
612 calories; 29g total fat; 130mg cholesterol; 202mg sodium; 49g carbohydrates; 5g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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