Potato pecker, or spud sushi

It turns out it's not easy to finish prosciutto if you're trying not to eat it everyday. Same with avocados. And potatoes. Hmm...maybe we can put them all together.

We made this potato thing, which was about 10 inches long, and thick, too. We boiled the potato and then coarsely mashed it with a bit of salt. We spread it on a piece of Glad wrap, then placed a layer of prosciutto over the potato. Then we mashed an avocado and spread that on top of the ham. Rolled everything up into a stiff rod and sealed the ends just so the good stuff inside didn't come out. Then we fried the monster in a pan and browned it on all sides. Then cut it into slices, ouch, and served it alongside some barbecued chicken.

About that chicken, which isn't in the photos: We finally got to use some of that Kansas City barbecue sauce Lynette brought back from her visit there a few weeks ago, and the sauce was good!