I always boil extra potatoes when making Potato Salad. I usually have 7-8 extras on hand so I whip this little dish up when the Potato Salad is gone. My husband loves this & although I do not measure my ingredients, I will guestimate as close as I can. You can make this spicy or mild. Mine falls in-between (medium). This is my own concoction so add or delete as you wish. It's simple and quick for the working moms out there, or for anyone in a hurry! I serve fresh Strawberries with this for dessert.
1Using a large frying pan, coated with Olive Oil, slice the cold boiled potatoes and place into frying pan to start the browning process of the potatoes on medium heat.
2While Potatoes are browning I sprinkle evenly 'on both sides' the garlic granules, salt & pepper. As the browning starts to occur I add the 'drained' large can of Chicken (that I have broken up), on top of the Potato mix. Toss gently into the Potatoes.
3Next I add the chopped fresh tomatoes, onion, frozen peas, cilantro and jalapenos, stirring ingredients into the rest. I continue to cook the ingredients, turning with a spatula occasionally, until the potatoes look browned enough & all is heated through. Approximately 7 - 10 minutes. At this time I sprinkle the Cheese over the top of the hot dish, 'cover it' and remove from heat and let stand until all the cheese has melted. Serve with Sour Cream (optional). You may add Salsa if you really like a kick, but this dish has plenty so not necessary.