Instructions: Heat broiler. In large ovenproof nonstick skillet, heat oil over medium heat until hot. Add potatoes; press firmly with a spatula to form an even cake. Cook until bottom is golden brown, about 5 minutes. Cut with a spatula to form 4 wedges. Turn over each wedge, pressing gently to re-form cake. Cook until bottom is golden brown, about 5 minutes. Meanwhile, in a saucepan, combine chicken and salsa over medium heat; cover and cook until heated through, about 3 minutes. Spoon over potato cake, spreading evenly; sprinkle with cheese. Place skillet under broiler about 5 inches from heat; broil until cheese is melted, about 1 minute. Sprinkle with green onions.

While in skillet, cut into 4 wedges; serve with sour cream and guacamole, as desired.

4 servings

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