2 ratings

Hearty Apple Chicken Breakfast Skillet

A new way to eat your apple a day

Start your day with this hearty apple chicken breakfast skillet packed with shredded potatoes, ground chicken and much more. 

This recipe is courtesy of Perdue.

Ready in
45 m
5 m
(prepare time)
40 m
(cook time)
Calories Per Serving


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.