Dinner
Skillet Sweet Potato Chicken Hash with Eggs
Golden sweet potatoes and onion soften in olive oil with thyme, garlic powder, and paprika, their edges turning crisp and fragrant. Diced rotisserie chicken warms through, and eggs nestle into the hash until the whites set and yolks stay gently runny.
- Total
- 35 min
- Prep
- 5 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 265
- Protein
- 25g
- Carbs
- 18g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 328mg
Ingredients
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 10 oz peeled sweet potatoes (diced into 1/2-inch pieces)
- 2 tsp fresh or 3/4 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 8 oz leftover rotisserie chicken breast (diced into 1/2-inch pieces)
- 4 large eggs
- 1 tbsp fresh chopped chives
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.