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Garlic Potato Cakes with Chicken and Tomato Sauce

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Yield: 24 servings

Ingredients

Garlic Potato Cakes

• 4 lbs. Idaho® shredded Potatoes, fresh, frozen, or dehydrated
• 1/2 cup All-purpose flour
• 1/4 cup Butter, melted
• 2 tablespoons Garlic, minced
• 1-1/2 tablespoons Salt
• 1-1/2 tablespoons Cracked black pepper
• Fresh herbs, minced, optional
• Oil, for frying

Spicy Grilled Free Range Chicken Breast

• 1/2 cup Olive oil
• 3 tablespoons Garlic, minced
• 3 tablespoons Cracked black pepper
• 1-1/2 teaspoons Red chili pepper flakes
• 24 chicken breasts, wing bone on, skinned
• Oil, for frying

Tomato-Basil Sauce

• 3 tablespoons Olive oil
• 3 cups Onion, diced
• 3 tablespoons Cracked black pepper
• 2 tablespoons Garlic Minced
• 2 tablespoons Fennel seeds, crushed
• 1-1/2 quarts Diced, peeled tomatoes (plum or Roma)
• 3/4 cup fresh basil, chopped
• Salt

Directions

Garlic Potato Cakes

1. Mix all ingredients together in bowl. To serve: Form 2-oz. portions (loosely formed into patties). Fry in hot skillet or on flat-top with oil until very crispy, brown exterior and moist, cooked interior. Serve 2 or 3 patties per serving with chicken breast and 1/4 cup tomato sauce, accompanied by green vegetables. Fresh herbs may be turned into the potato mixture for added flavor combinations: Tarragon, chives, oregano, thyme, basil.

Spicy Grilled Free Range Chicken Breast

1. Mix olive oil, garlic, pepper and chili flakes to form paste.
2. Rub each 10-oz. breast with paste; cover; refrigerate 1 to 2 hours.
3. Oil grill top. As ordered, grill chicken breast until golden brown and cooked through. Remove from heat. Let stand 5 minutes before slicing breast and serving with tomato sauce underneath.

Tomato-Basil Sauce

1. In skillet, heat oil. Add onion and sauté until it starts to turn brown.
2. Add pepper, garlic and fennel and sauté 2 minutes.
3. Add tomatoes and cook 2 more minutes. Remove from heat.
4. Stir in basil and salt. Process in food processor until chunky. Serve warm.