WORLD’S GREATEST BREAKFAST SKILLET
Serves 625 mins prep55 mins cook
When I first made the breakfast sandwich and threw deliciously seasoned chicken breast into it I was blow away at how delicious it was. It has now become an absolute family favorite, and something I love making for guests as well. This skillet version of that sandwich is just as good, and a little lighter without the bread.
0 servings
What you need
Instructions
1.) Pound your chicken breasts to a uniform thickness. Drizzle with olive oil and season with above chicken seasoning. Cook over medium high heat until done. 2.) Shred potatoes. Mix corn starch in with shredded potatoes. Add olive oil and butter to a hot pan. Add potatoes and fry until crispy golden brown. Remove and set aside. 3.) Crack and whisk eggs in a large bowl. 4.) In a large buttered cast iron skillet or glass pan, add a layer of hash browns, then chicken, then cheese, and half your eggs. Repeat layering and then place into a preheated oven at 350°F. 5.) While baking, make your mayo dip. Combine 1/4 cup mayo, 1/4 cup strawberry jam, 2 tbsp hot sauce of choice. Adjust to your desired taste. 6.) Remove from oven and serve immediately with dipping sauce.View original recipe