Dawn NoltAuthorDawn NoltCategory, TagsDifficultyBeginnerRating

You'll love this simple hearty breakfast made with leftover rotisserie chicken. Cook some eggs while the potatoes and onions are frying, add the savory chicken and cherry tomatoes, and breakfast is served!

Yields4 Servings

 4 cups potatoes, diced
 1 red onion, coarsely chopped
 4 tbsp canola oil
 2 tbsp butter
 4 Nature's Yoke eggs
 4 cups sliced, cooked rotisserie chicken
 12 cherry tomatoes, halved
 seasoned salt
 coarse ground black pepper
 fresh parsley, finely chopped

1

If cooking in individual skillets*, divide potatoes into four portions. (I like cast iron.) Sautè the potatoes over medium heat in each small skillet with 1 tablespoon of canola oil. When the potatoes are almost cooked, add the chopped onions. Sprinkle with seasoned salt. Continue cooking until the potatoes are cooked through and toasted on the outside.

2

In a separate skillet, melt 2 T. butter over medium heat. Crack four eggs into hot skillet. Sprinkle with salt and pepper. Cook the eggs, turning once.

3

Meanwhile, when the potatoes and onions are almost done cooking, push them to one side of the skillet. Divide the chicken and tomatoes into four equal portions. Place 1/4 of the chicken and 1/4 of the tomatoes in each skillet on empty side. Sautè the tomatoes and the chicken for about 3 minutes.

4

When the eggs are cooked, put one egg in each individual skillet. Sprinkle with fresh chopped parsley. Serve immediately.

*This recipe makes four servings in individual pans that can be served straight from the stove top. If you don't have that many pans or space, use one large skillet to accommodate all four servings.

Ingredients

 4 cups potatoes, diced
 1 red onion, coarsely chopped
 4 tbsp canola oil
 2 tbsp butter
 4 Nature's Yoke eggs
 4 cups sliced, cooked rotisserie chicken
 12 cherry tomatoes, halved
 seasoned salt
 coarse ground black pepper
 fresh parsley, finely chopped

Directions

1

If cooking in individual skillets*, divide potatoes into four portions. (I like cast iron.) Sautè the potatoes over medium heat in each small skillet with 1 tablespoon of canola oil. When the potatoes are almost cooked, add the chopped onions. Sprinkle with seasoned salt. Continue cooking until the potatoes are cooked through and toasted on the outside.

2

In a separate skillet, melt 2 T. butter over medium heat. Crack four eggs into hot skillet. Sprinkle with salt and pepper. Cook the eggs, turning once.

3

Meanwhile, when the potatoes and onions are almost done cooking, push them to one side of the skillet. Divide the chicken and tomatoes into four equal portions. Place 1/4 of the chicken and 1/4 of the tomatoes in each skillet on empty side. Sautè the tomatoes and the chicken for about 3 minutes.

4

When the eggs are cooked, put one egg in each individual skillet. Sprinkle with fresh chopped parsley. Serve immediately.

*This recipe makes four servings in individual pans that can be served straight from the stove top. If you don't have that many pans or space, use one large skillet to accommodate all four servings.

Rotisserie Chicken with Potatoes and Egg