2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus about 1 tablespoon for sautéing
Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.
Sauté onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.
Drain potatoes and cool.
In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.
Serve with eggs for breakfast or gravy for lunch.