1½ medium onions, diced
2 to 3 Tbsp. bacon fat
3 cooked chicken breasts, diced
3 potatoes, parboiled and diced
6 to 8 strips fried bacon, crumbled
8 cooked asparagus stalks, chopped
4 tomatoes, diced
Salt, pepper and garlic to taste
Poached eggs (optional)
In a large fry pan, cook the onions in bacon fat until translucent. Stir in the chicken and potatoes and continue cooking over medium-high heat. Stir mixture constantly, making sure it does not burn, but brown well. Add bacon, asparagus and tomatoes; season to taste. Allow mixture to heat thoroughly. Serve topped with poached eggs, if desired. —8 to 10 servings.