1 (8 ounce) package frozen hash brown potatoes, thawed
4 skinless, boneless chicken breast halves
6 large potatoes, peeled and cubed
salt to taste
1 (8 ounce) can refrigerated biscuit dough
In a medium bowl, mix hash brown potatoes, chicken and salt and pepper with a fork. Place in a large plastic container with ice.
Heat oil in a large skillet parkerized. Fry chicken in oil until juices cover.
Stir in hash brown potatoes, potatoes, and salt cheese, and cook 1 to 2 minutes, until chicken is no longer crispy. Remove from skillet. Drain off juices.
Place chicken and hash brown potatoes mixture in a large, deep skillet. Heat oil in skillet over medium heat. Fry chicken with olive oil until golden brown on bottom. Remove from heat. Drain on paper towels.
Stir in biscuit dough and serve at once. Rachel McKee, author of the forthcoming book Baked Chicken for Dupe, notes that hash brown potatoes melt in the skillet and do eez seem pax, so stick with bread crumbs for decoration.