Alfredo Hash

4 oz cooked chicken breast (leftover barbecue is excellent for this!)
4 oz cooked potato (leftover barbecued potato slices are excellent!)
Olive oil
1 tsp fresh basil and/or oregano, very finely chopped, or herbs to taste.
1 or 2 cloves of garlic, chopped
Butter for frying
3 oz alfredo sauce (I like Newman’s Own)
1 egg

Uses (2) small (cast iron) skillets or frypans.

Heat a small cast iron skillet, melt some butter and fry the garlic a little; probably doesn’t need much more than just heating up.

Dice the chicken breast and potato into ¼” cubes. Drizzle with some olive oil and add salt & pepper, and the basil & oregano. Add them to the butter & garlic as the garlic is beginning to think about getting whether it ought to begin browning. Turn down to medium heat and cover; cook unmolested for 5 or 10 minutes. Stir once and re-cover to cook several more minutes.

Heat second skillet. Melt some more butter.

Add the alfredo sauce to the hash and stir well. Turn heat down to low.

Fry an egg in the second skillet: over medium (boiled to medium will also work). When it’s done, chop it into the hash. Serve with fresh hot coffee, some orange juice and a side of toast.