If you want a substantial breakfast, Sunday brunch or even lunch this is a great tasting dish! The sweet potatoes are savory, sauteed with onions and thyme and tossed with leftover diced chicken with eggs. Perfect for Sunday brunch or a light dinner.
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| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 10 ounces peeled sweet potatoes diced into 1/2-inch pieces
- 2 tsp fresh thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 oz leftover rotisserie chicken breast diced into 1/2-inch pieces
- 4 large eggs
- 1 tbsp fresh chopped chives
Ingredients
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Instructions
- Heat a 10-inch nonstick oven safe skillet over medium heat.
- Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
- Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.
- Add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 8 to 12 minutes.
- Add the chopped chicken to the skillet and cook 2 minutes, uncovered.
- Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover.
- Cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes. Top with fresh herbs.
Nutrition Facts
Skillet Sweet Potato Chicken Hash With Eggs
Amount Per Serving
Calories 310
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 4g
20%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 265mg
88%
Sodium 326mg
14%
Potassium 433mg
12%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 4g
Protein 23g
46%
Vitamin A
215%
Vitamin C
11%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
