Source: Danny Wilser, owner of Ella's, San Francisco, California

Serves 6

2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus
    about 1 tablespoon for saut?ng

Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.

Saut?onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.

Drain potatoes and cool.

In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.

Serve with eggs for breakfast or gravy for lunch.

Per serving: 349 calories, 23g protein, 17g fat (2g saturated), 26g carbohydrate, 107mg sodium, 93mg cholesterol, 5g dietary fiber