Papas Fritas

Papas Fritas
(makes 2 good meals and leftovers)
(adapted from Williams Sonoma Breakfast Comforts)


3 medium potatoes
1/4 cup butter
2 cooked chicken breasts (or leftover chicken, once I used the leftover rotisserie chicken)
Monteray Jack cheese, about a cup or so
Chives and sour cream for garnish


1. Boil the potatoes whole, un-peeled for about 25 minutes, then let them cool for a while or run them under cold water to help them cool faster.

2. In the meantime, cook your chicken whichever way you like. I bake mine in foil with some Sweet Onion Kraft dressing for about 35 minutes at 425F. Turn the oven down to 375 when the chicken is done.

3. Melt the butter in a large frying pan over medium heat. Slice the potatoes (I remove the skins). Place the slices into the pan and let them sit, browning for about 6 minutes. Flip and brown them another 5-6 minutes.

4. Now layer the potatoes, shredded chicken, some salsa and the cheese.

5. Cook uncovered about 15 minutes or until the cheese is melted. Broil to brown the cheese and garnish with chives and sour cream.

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