Southwest Chicken Hasbrowns

2 boneless skinless chicken breasts, cut into bite size pieces

1/2 cup finely chopped red onion

1 large red potato, shredded (I used a baking potato, it worked fine!)

4 teaspoons chopped fresh cilantro, if desired

1/2 teaspoon salt

1 tablespoon olive or canola oil

Salsa & Sour Cream for garnish

1. In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels (be sure to drain them well; I didn't and mine were a slight bit on the soggy side). Add to chicken mixture. Stir in cilantro and salt.

2. In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.

3. Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.

4. With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.

*Recipe found here