Southern Barbecued Chicken And Andouille Potato Hash

2 Tbsp cooking oil
2 cups cooked potatoes, diced small
1/4 cup diced onion
1/2 lb andouille sausage, diced small
1 garlic clove, minced
1/2 lb cooked chicken, diced small
1/4 cup favorite bottled/prepared barbecue sauce
(optional: serve a fried or poached egg on top)

In a large skillet over medium-high heat, add the cooking oil, and when hot add the potatoes.  Cook, undisturbed, until potatoes get golden brown and crispy on the bottom, then flip and cook until potatoes golden brown and crispy on the other side.
Add the onions and andouille sausage and cook for 1 to 2 minutes more, stirring until onions soften.
Add the garlic and the chicken, stir and cook for 1 minute more.
Stir in the barbecue sauce, turn the heat down to low, and let cook together for about 5 minutes, stirring once or twice.
Serve on a plate and cover each serving with a fried egg if desired.
Makes 4 servings.