2-3 tbsp butter
1-2 lrge russet potatoes, baked and cooled
1 c chopped cooked chicken (roasted or baked chicken is best)
1/2 chopped onion
1/2 tsp cumin
1/2 tsp chipolte chili powder
salt and pepper to taste
1/2 c. water
1/2 c cooking wine to deglaze the pan
melt butter in pan and add the chicken onions and potatoes. saute until browned on all sides. deglaze pan with white wine and water. add seasoning and let simmer gentle for a few minutes until the flavors meld. this was SOO yummy! I love potatoes. I think you could also easily sub in bacon or ham for the chicken. A good green veg goes along perfectly!
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