Crisp Potato Rosti with Chicken
By Coppermouse
Ingredients
- 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
- 1 pound cooked chicken, sliced
- 2 small ripe tomatoes, finely chopped
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
Details
Preparation
Step 1
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.
You'll also love
- Frankies-Esque Beet Salad 5/5 (1 Votes)
- Corn Starch Pudding 0/5 (0 Votes)
- Spicy Punjabi Eggplant with... 0/5 (0 Votes)
Review this recipe