- (4-6 cups) Potatoes, diced
- (1-3 T.) Lard or bacon grease
- (1 lb.) Bacon, cooked and crumbled
- (2 breasts, cooked and cubed) Boneless Skinless Chicken Breast
- (1/2 c.) Onion, diced
- (1 clove) Garlic, minced
- (1 1/2 c.) Mild cheddar cheese, shredded
- (enough to drizzle) Ranch dressing
Turn on oven to 375 degrees Fahrenheit. Dice potatoes. Heat 1 Tbs. lard or bacon grease in large cast iron skillet over medium to medium-high heat. Spread raw bacon slices on cookie sheets and place in oven to bake. Once skillet is warmed, add potatoes and fry. If using raw chicken, fry in a pan with about 1 T. extra virgin olive oil, about 4-5 minutes on each side, or until juices run clear, then dice. Check bacon periodically, until cooked to your likeness. I like mine fairly crispy, so it takes just about as long as the potatoes take to cook.
While frying potatoes, mince garlic and allow to rest at least 10 minutes. Chop onion. Crumble or chop bacon into small pieces once cooked to your likeness. As the potatoes are getting close to being soft, add onion and garlic to skillet and allow to cook for a few minutes. Before onion and garlic are soft, add cooked chicken and bacon and stir to incorporate and heat thoroughly.
Once onion and garlic are soft, remove skillet from heat, drizzle with Ranch dressing and sprinkle with cheese. Then place skillet in still-hot oven until cheese is melted, about 10-15 minutes.