Fried Eggs over Potatoes rendered in Chicken Fat

So go figure.  I let my soup cool all night in the fridge so I can get render the fat.  Then, I decide to use it in this dish.  It must not be as bad for you if you start by making one of your dishes healthier.

Recipe
Fried Eggs over Potatoes reconstituted in rendered Chicken Fat:

1. I started with red and yellow potatoes that were cooked in an iron skillet and creamed with chicken soup and added onions and red and green peppers
2. I warmed 5 tsp of rendered chicken fat in a 350 degree oven for 10 minutes
3. Then added the potatoes and vegetables for 20 minutes turning them a few times so the flavor was in the whole potatoes
4. I then turned the oven to a low broil and moved the potatoes to the top shelf to crisp up
5. Next, I added a good handful of shredded cheddar and monterey and returned to a 350 degree oven
6. Meanwhile, I warmed a pan on the stove with 2 tbsp of olive oil and cracked 4 eggs and cooked them sunny side up
7. When the eggs were done, I topped them on my potato cheese mixture and added a little more cheese and return to the oven on low broil and cooked for about 2 more minutes.