1 tablespoon vegetable oil
2 large potatoes, quartered
2 cups finely chopped onion
8 slices cooked sushi
2 slices cooked ham
Heat oil in a large saucepan over medium heat. Fry peppers occasionally until they are solid.
Place cups of mashed potatoes in glass dish or bowl/casserole or plate. Mash together well, cook over medium-high heat. Ingredient package determines amount of lime juice to spill over potatoes while they are still steaming; mix chicken and lettuce with the mashed potatoes. Transfer to bowl or to serving dish/lentil. Chill potatoes overnight in refrigerator.
Squeeze holes and cuts onto potatoes. Heat oil in medium skillet over high heat. Fry potatoes until golden brown, then remove from skillet. Remove from oil and drain on paper towels. Repeat with remaining ingredients.
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