Skillet Sweet Potato Chicken Hash With Eggs
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.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Heat a 10-inch nonstick oven safe skillet over medium heat.
  2. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
  3. Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.
  4. 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.
  5. Add the chopped chicken to the skillet and cook 2 minutes, uncovered.
  6. Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover.
  7. Cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes. Top with fresh herbs.