2 Cup Shredded potatoes or Frozen Hash browns
1 Cup Shredded chicken
1 package Spinach (thawed and drained)
1/2 cup Colby Cheese (shredded)
1/2 cup Pepper Jack cheese (shredded)
1/2 cup Chicken broth
1/2 small onion (chopped)
4 Eggs (beaten until frothy)
1/2 cup Cream (milk can be used)
Salt and Garlic Pepper (to taste)
Toss the shredded chicken with the seasoning until well mixed. Beat the eggs, add the cream and broth and beat until fully incorporated. toss the shredded potatoes in the egg mixture until thoroughly coated. Grate the cheeses. Chop the onion. Place a layer of hashbrown and egg mixture in the bottom of cast iron chicken fryer or dutch oven. Add a layer of the shredded chicken, spinach and sprinkle some of the cheese over the top. Add another layer of shredded potatoes, and continue layering, ending with shredded potatoes on top. Sprinkle liberally with remaining cheese.
Bake in 350 degree oven one hour or when all juices have been absorbed and the egg is set. Serve with a dollop sour cream or plain yogurt. Serve with a dish of fresh or canned fruit and toasted English Muffin or raised muffin.
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