Do you love tasty food?
Do you love having fewer dishes?
Do you love meals that you can make in under 30 minutes?
You guys. You have to try this recipe. If you only try ONE recipe from this blog, make it this one. (Unless of course you are vegetarian or allergic to potatoes or whatever.)
This dish was inspired by one of my favorite blogs Don’t Waste the Crumbs, but upon Googling I found oodles of variations! You can use any vegetable your heart desires, change up the type of hot sauce, and add as much or as little of any type of cheese that you want. And the best part is that I nearly always have all the ingredients in the house already, so no extra trips to the store.
Combined with the fact that the ingredients are all pretty darn frugal, that makes this dish an instant hit with me. Using on-sale potatoes, frozen on sale mixed veggies, and even with all the fixings, a 9×13 pan costs me under $10. It is now on my “mental rotation of last-minute meal ideas” along with stir fry, chili, and tortilla soup.
The crispy roasted potatoes, the tasty shredded chicken, spice from the hot sauce with the cooling sour cream, added health boost from the carrots and veggies… mmmm now I want some!
As for the additional vegetables, I’d recommend things that you or your family like of course, and things that are quick cooking. Try spinach, peas, or thawed frozen veggies.
I used okra because I had some and I love the flavor, but go wild with mushrooms, peppers, zucchini, cauliflower, or broccoli. The more veggies you sneak in and slather in hot sauce the better!
- 6-7 medium potatoes
- 1 cup shredded carrots
- 2 cooked chicken breasts
- 2 cups vegetable of choice
- 1/4 – 1/2 cup hot sauce
- Optional: 1/4 – 1/2 cup sour cream or Ranch
- Optional: 1/2 – 1 cup shredded cheddar
Step 1: Dice the potatoes to about 1-inch cubes, and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.
While the potatoes bake, cook your chicken breasts by baking, broiling, boiling, or sauteing. Or you could start with already-cooked chicken to be ahead of the game.
Step 2: Shred the cooked chicken and spread it over the baked crispy potatoes. Add the shredded carrots and other veggies.
Step 3: Layer on the hot sauce and sour cream or Ranch, if using.
Step 4: Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.
Step 5: Try to stop yourself from devouring the whole ooey-gooey pan all at once.
You are welcome.