potato patties/white wine sauce.

bo and I have made this recipe a couple times and have enjoyed it every time.  Now that we have tweaked it, I feel I can share it. 

Also, we usually cook for two so this recipe is tailored to that.

Potato Patties

2 large Russet potatoes, grated

2-3 tbsp of flour

olive oil

salt and pepper to taste

2/3 c of onion, chopped

1/3 c of red bell pepper, chopped

¼ c of parsley, chopped

1. Sautee the onion and pepper then add parsley. 
2. Peel and grate the potatoes.  Squeeze a handful of the grated potatoes to remove as much water as possible.  Place them in a new bowl and mix with the sautéed vegetables and flour.  Salt and pepper to taste. 
3. Heat on low a non-stick pan*, add some oil, then add a large spoonful of the potato mix in the pan and flatten with a spatula to whatever size is desired.  The thinner the patty, the quicker they will cook.  If the patties are too thick, they won’t cook all the way through. 
4. Continue cooking the patties until the bottom side turns golden brown.  Flip until the patty is cooked through.  Then remove from heat and plate. 

*The non-stick pan is key.  We tried with a normal pan once and it was a huge flop. 

For the chicken, we use organic chicken breasts from the grocery store.  We lightly salt and pepper them before cooking them on the stove with some chicken broth to keep them juicy.

White Wine Sauce

1/3 c onion, chopped

½ c chicken broth*

2 tbsp white wine vinegar

2 tbsp butter

2 tbsp chives, chopped

1/4ish c dry white wine

           

1.     Heat a pan over medium-high heat.  Add oil and sautee onions. 

2.     When the onions become soft, stir in chicken broth, white wine, and white wine vinegar.  Bring to a boil, stirring frequently so as not to burn the sauce. 

3.     Continue to cook until the sauce reduces to ¼ c (about 3-5 minutes). 

4.     Add in the already cooked chicken to heat them up a bit more and add the butter and chives.

5.     Remove from heat and plate. 

*We usually buy fat-free, less-sodium chicken broth.  Wolfgang Puck makes a great tasting one.