TIP: Use store bought frozen shredded potatoes or frozen hash brown potatoes. If you can’t find frozen potatoes, use 3 (8-ounce) baking potatoes. Peel and shred potatoes into a large bowl filled with cold water. Soak for 5 minutes to remove the starch. Drain and squeeze dry in a clean dishtowel.
- 1 Pound PERDUE Fresh Ground Chicken or PERDUE Fresh Ground Turkey, 93% Lean
- 4 Tablespoons olive oil
- 1 Cup sweet onion, diced
- 1 medium sweet, crisp apple, such as Gala or Fuji, diced but not peeled
- 2 Teaspoons dried sage
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 4 Cups shredded potatoes
- 4 large eggs
Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add onion and sauté, until slightly soft, about 2 minutes.
Add the apples and sauté 2 more minutes.
Add the ground chicken, dried sage, ½ teaspoon salt and ¼ teaspoon black pepper.
Sauté for 6 to 8 minutes until chicken is cooked through.
Transfer to a large bowl.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat.
Add the shredded potatoes in a single layer and the remaining salt and black pepper.
Cook potatoes without stirring for about 3 to 4 minutes or until golden brown on the bottom.
Turn the potatoes and cook 5 to 6 more minutes until brown all over.
Top potatoes with the chicken apple mixture and remove from heat.
Using a wooden spoon, make 4 indentations into the chicken-apple mixture.
Crack 1 egg into each indentation.
Place the skillet in a pre-heated 375 degrees F oven for about 15 to 18 minutes or until eggs are cooked to your desired doneness.
Remove from the oven and serve right in the skillet.