Potato and Chicken Wedge Southwest
3 tablespoons vegetable oil
16 ounces refrigerated shredded hash brown potatoes
6 ounces cubed cooked chicken
1 cup prepared chunky tomato salsa
1/2 cup shredded Cheddar or Jack cheese – (2 ounces)
2 tablespoons thinly sliced green onion
Heat broiler. In large ovenproof nonstick skillet, heat oil over medium heat until hot. Add potatoes; press firmly with a spatula to form a cake. Cook until bottom is golden brown, about 5 minutes. Cut with spatula to form 4 wedges. Turn over each wedge, pressing gently to re-form cake. Cook until bottom is golden brown, about 5 minutes. Meanwhile, in saucepan, combine chicken and salsa over medium heat; cover and cook until heated through, about 3 minutes. Spoon over potato cake, spreading evenly; sprinkle with cheese. Place skillet under broiler so surface of food is about 5 inches from heat; broil until cheese is melted, about 1 minute. Sprinkle with green onion. While in skillet, cut into 4 wedges; serve with sour cream and guacamole, as desired.