Chicken Breakfast Skillet
1 tbsp oil
2 tbsp butter
1 1/2 potatoes, thinly sliced
1 Springer Mountain Chicken Breast, cut in strips
2 tbsp onions, diced
1 package of portabella mushrooms, diced
1 bag of small bell peppers, diced
1 cup asparagus tips, chopped
2 green onions, chopped for garnish (not necessary)
Add oil and butter to pan on medium heat.
Add hash browns in and cook until golden brown.
Remove hash browns from pan and reserve for later.
Add oil in same pan.
Season chicken breasts with salt and pepper.
Add chicken breast to pan and cook until internal temperature reaches 165°F.
Place cooked chicken on a plate and set aside.
Add oil, onions, and mushrooms to same pan.
Cook until onions are translucent and the moisture from the mushrooms has evaporated.
Add peppers and asparagus and cook for 3-5 minutes.
Add chicken in to heat it up again. (if you would like, add in the green onions with the chicken)
Remove everything from the pan onto a plate and set aside.
Cook egg sunny side up.
Add the egg on top of the dish and enjoy!