Potato cake with chicken
A heartier version of the classic hash brown which I invented to use up leftover buffalo wings. Good for a late night snack with hot sauce and blue cheese dressing. serves 2.
1/2 c leftover chicken
any of: chopped onions, carrots, celery
2 Tbsp oil
1 large or 2 small starchy (idaho) potatoes, grated
Fry chicken and hard vegatables with oil in a small nonstick skillet over low heat until vegs are soft.
Add grated potato and stir to mix with oil, meat, and veg. There should be a little oil left at the bottom of the skillet (add 1-2 more tsp. of oil if needed). Press cake down into one even layer 1 to 1 1/2 inches thick. Turn heat up to medium-low and fry 8-10 minutes, until the bottom is golden brown.
Flip* the cake and fry 5-7 minutes on the second side. The cake should be cooked all the way through. To test, you can dig out a little piece from the middle with a small knife and taste. It should be soft, moist, opaque white, and not too "starchy" tasting.
Put on a plate and cut into pieces if desired. Eat and enjoy.
* if you're not too sure of your flipping skills, you can turn it out onto a plate and slide it back into the pan.