Prep Time: 8-12 minutes

Cook Time: 25-30 minutes

Ingredients:

• 3-4 cups baby creamer potatoes, rinsed and quartered
• 3 tablespoons fat of choice (butter, oil, or my choice: reserved bacon pan drippings!)
• Salt & pepper to taste
• optional: dash of Tabasco
• 2 tablespoons chopped garlic (or more if you ❤ garlic)
• 1/4 chopped onion
• 1 can of corn, drained
• 2-3 cups spinach
• 2-3 cups of leftover grilled or rotisserie chicken, cubed
• 2 cups cheddar cheese
• 2 tablespoons BBQ sauce

Directions:

Start by melting fat of choice in a large skillet over medium-high heat. Add the quartered potatoes and season with salt, pepper, and Tabasco as desired. Stir to evenly coat potatoes in salt and pepper. Cover skillet with a lid, and cook over medium-high heat for 8-12 minutes, or until one side of potatoes is crispy. Stir once, and leave uncovered for another 8-12 minutes or until potatoes are crispy. Add in garlic, onion and corn. Stir, and cook another 2-3 minutes or until onions and garlic are fragrant. Add in spinach and chicken, stir until spinach is absorbed (1-2 minutes tops) Remove from heat and sprinkle with cheese. Cover until cheese is melted or until ready to serve. Drizzle with BBQ sauce.

*Amount of potatoes and chicken used can be adapted based on pan size , how many people you are trying to serve, and what you have available.