Chicken & Potato Pancake Stack with Tomato Mozzarella

1.Start by preparing the potato pancakes. In a large bowl, combine the grated potatoes, finely chopped onion, flour, salt, black pepper, garlic powder, and paprika. Mix until well combined.

2.Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the potato mixture into the skillet, flattening it slightly with a spatula to form a pancake. Cook for 4-5 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.

3.While the pancakes are cooking, prepare the tomato salsa. In a separate bowl, combine the diced tomato, lemon juice, salt, and pepper to taste. Stir in chopped parsley if using. Set aside.

4.Once all pancakes are cooked, begin assembling the stack. Place one potato pancake on a serving plate, top with a generous portion of shredded chicken, followed by a spoonful of tomato salsa, and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a final pancake on top and a generous amount of melted mozzarella cheese.

5.To melt the cheese, place the assembled stack under a broiler for about 2-3 minutes, or until the cheese is bubbly and golden. Keep a close eye to prevent burning.

6.Remove from the oven and let cool for a minute before serving. Garnish with additional parsley if desired.