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Leftover Chicken, Bacon & Potato Skillet (with Poached Egg)

Leftover chicken, crispy potatoes and smoky bacon come together in this simple skillet meal that is both hearty and easy to make. Finished with a soft egg, a little lactose free parmesan and fresh chives, it is a great way to turn leftover chicken into a comforting, satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 large cooked chicken breast, chopped or shredded
  • 600 g potatoes, diced
  • 140 g bacon, chopped
  • 1 red onion, chopped
  • 1 large clove garlic, minced
  • 1 tsp paprika
  • 1 pinch dried thyme
  • 1 tiny pinch dried rosemary
  • salt & freshly ground black pepper to taste
  • 30 g lactose free parmesan, grated
  • lactose free parmesan, grated (to serve)
  • fresh chives, chopped, to serve
  • 2-3 eggs
  • 15 g lactose free butter

Method
 

  1. Cook the bacon in a large frying pan over medium heat with the butter until crisp. Remove and set aside, leaving the fat in the pan.
  2. Add the diced potatoes and cook over medium heat until golden and crisp on the outside and soft inside, around 10–15 minutes. Season with paprika, thyme, rosemary, black pepper and a little salt.
  3. Add the chopped red onion and cook until softened and lightly golden.
  4. Stir in the garlic and cook for 30 seconds, just until fragrant.
  5. Add the cooked chicken and stir through until heated. Allow it to catch a little colour on the edges if you like.
  6. Return the bacon to the pan and mix everything together. Taste and adjust seasoning.
  7. Sprinkle over grated parmesan and allow it to melt slightly into the mixture.
  8. Cook the eggs separately, either poached or fried, keeping the yolks soft and runny.
  9. Spoon onto plates and top each serving with a soft egg.
  10. Finish with a sprinkle of fresh chives and a little extra black pepper if liked.

Notes

  • Do not rush the potatoes: Let them sit in the pan to crisp up properly before stirring. This is what gives the dish its texture.
  • Go easy on the salt: The bacon and parmesan already add salt, so taste before adding more.
  • Add the chicken later: This prevents it from drying out and keeps it tender.
  • Cook the garlic briefly: About 30 seconds is enough. It should be fragrant, not browned.
  • Eggs are best fresh: Cook just before serving so the yolk stays soft and acts as a sauce.
  • Reheating: The skillet base can be reheated in a pan. Add a little oil or butter and let it sit to crisp up again before stirring.