Chicken Fajita Hashbrowns

Ingredients

Olive oil

2 tablespoons

Chicken breast

1 pound, diced

Fajita seasoning

2 tablespoons

Onion

1 medium, sliced

Bell peppers

2 (any color), sliced

Hashbrowns

4 cups, frozen or fresh

Cheddar cheese

1 cup, shredded

Sour cream

1/2 cup, for serving

Salsa

1 cup, for serving

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil, sliced bell peppers, and onion. Sauté until the vegetables are tender, about 5 minutes.
3. Return the cooked chicken to the skillet and sprinkle with fajita seasoning. Stir well to combine and heat through for another 2-3 minutes.
4. Meanwhile, in a separate skillet, cook the hashbrowns according to package instructions until they are crispy and golden brown, about 8-10 minutes.
5. Spread the crispy hashbrowns in a layer on a large serving platter.
6. Top the hashbrowns with the chicken fajita mixture, ensuring even distribution.
7. Sprinkle the shredded cheddar cheese over the top, allowing the heat from the chicken and hashbrowns to melt the cheese.
8. Serve hot with sides of sour cream and salsa for drizzling.