I threw this dish together last night because I was in a huge hurry and hadn’t planned my meals for the week. I’m a big advocate for meal planning, but I’ve gotten a little lazy this week before Spring Break… Anyway, I was completely surprised that the kids loved it! I’ve now got this recipe in my back pocket for busy weeknights or lazy Sunday nights. And hash is always perfect for brunch.
Chicken and Sweet Potato Hash
1-2 tablespoons olive oil
1 yellow onion, diced
3 large sweet potatoes, peeled and diced
about 1 1/2 cups shredded, cooked chicken (rotisserie works well for this)
4-5 eggs (depending on how many people you are serving, one egg for each person)
salt and pepper to taste
chopped green onion for garnish, optional
Preheat oven to 450.
Toss potatoes with about 1 tablespoon olive oil and roast for 10-15 minutes or until tender and brown.
In a large nonstick skillet, heat 3 teaspoons olive oil over medium heat. Add onion, and cook until soft, about 5 minutes. Add sweet potatoes and shredded chicken. Cook over medium high heat until everything is warm, just a couple of minutes.
For serving, you can fry or poach the eggs and just add them to the hash. Or you can break the eggs directly into the skillet and put the whole pan under the broiler until the eggs are cooked through (yolks should be runny, but warm, and the white should be fully cooked).
Sprinkle the dish with salt and pepper to taste, and garnish with green onions.