Skillet Sweet Potato Chicken Hash with Eggs

This hearty sweet potato hash recipe with chicken and eggs is perfect for Sunday brunch, lunch or even a light dinner.

Skillet Sweet Potato Chicken Hash with Eggs – perfect for breakfast, brunch or lunch!

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.

Top it with a few dashes of Sriracha and it’s over-the-top good!

Skillet Sweet Potato Chicken Hash with Eggs – perfect for breakfast, brunch or lunch!

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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4.63 from 8 votes
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Skillet Sweet Potato Chicken Hash with Eggs

3
Freestyle Points
265
Calories
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
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.

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 10 ounces peeled sweet potatoes, diced into 1/2-inch pieces
  • 2 tsp fresh or 3/4 tsp dried 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

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

Serving: 1/4 of recipe, Calories: 265kcal, Carbohydrates: 18g, Protein: 25g, Fat: 10g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 222mg, Sodium: 328mg, Potassium: 0mg, Fiber: 3g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3