1. Grate the peeled potatoes, or run them through a spiralizer.
2. Soak the potato pieces in cold water for about an hour to pull starches out.
3. Drain and dry as much as possible.
4. Place the potatoes on a preheated griddle to medium-high heat & arrange butter slices evenly over the potatoes.
5. Season the potatoes with your favorite all-purpose seasoning and salt and pepper, if desired.
6. Cook until the bottom of the potato pile begins to crisp.
7. On the other side of the griddle, melts a few pats of butter and add the ground chicken.
8. Season with salt and pepper, and add diced vegetables; mixed until well combined and chicken is cooked through.
9. Flip hashbrowns so that browned side is on top.
10. Place the chicken vegetable mixture on top of the hashbrowns and reduce heat.
11. Continue to cook until the bottom of the potatoes begin to crisp.
12. Cover the chicken and vegetables with shredded cheese, cooking until the cheese melts completely.
13. Serve with dollops of sour cream.

Note: Tony cooked his hashbrowns and chicken all on his Blackstone griddle. You can easily use a large cast iron skillet or an electric skillet.