Chicken Bacon Rosti Pie Skillet

 

A crispy, savory skillet pie with a shredded potato crust, filled with juicy chicken breast, crispy bacon, and melted cheddar cheese.

Ingredients

• 4 large Russet potatoes, peeled

• 2 boneless, skinless chicken breasts, diced into bite-sized pieces

• 1 package (16 oz) bacon, chopped

• 1 block (8 oz) cheddar cheese, shredded

• 1 medium yellow onion, finely diced

• 2 tbsp extra virgin olive oil

• Salt and freshly cracked black pepper

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Potatoes: Grate the peeled potatoes using a box grater. Squeeze the shredded potatoes tightly in a clean kitchen towel to remove as much excess moisture as possible (this ensures a crispy crust). Toss the shreds with a pinch of salt and pepper.

2. Cook the Bacon & Chicken: In a large cast-iron skillet, fry the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving the bacon grease in the skillet. Add the diced chicken breasts and yellow onion to the grease. Cook until the chicken is golden and cooked through. Remove the chicken and onions and set aside with the bacon.

3. Form the Bottom Crust: Wipe the skillet clean and heat the olive oil over medium heat. Press half of the shredded potatoes firmly into the bottom and slightly up the sides of the skillet. Cook for about 5-7 minutes until the bottom is golden brown and crispy.

4. Add the Filling: Layer the cooked chicken, bacon, onions, and shredded cheddar cheese evenly over the bottom potato crust.

5. Top and Bake: Spread the remaining shredded potatoes over the top of the filling, pressing down gently to form a top crust. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the top potato layer is deeply golden and crispy.

6. Garnish: Let cool for a few minutes, top with extra bacon bits and fresh parsley, slice, and serve.