INGREDIENTS
4 cups
diced Russet baking potatoes (Mine were at about a 1" dice)
kosher salt
1 tbsp
canola oil
4
thinly sliced chicken cutlets (cut into bite sized pieces)
1/2 tsp
black pepper
1/4 tsp
salt
1 cup
diced green bell peppers
1 cup
diced onion
1 cup
shredded cheddar cheese
4
eggs
1 cup
salsa
1/2 cup
sour cream
fresh avocado slices and/or chopped cilantro to garnish