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.
Yield: 4 servings
5 from 13 votes

Skillet Sweet Potato Chicken Hash with Eggs

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Skillet Sweet Potato Chicken Hash with Eggs is grreat for breakfast, brunch or breakfast for dinner!


  • 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


  • 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.



Serving: 1/4 of recipe, Calories: 265kcal, Carbohydrates: 18g, Protein: 25g, Fat: 10g, Cholesterol: 222mg, Sodium: 328mg, Fiber: 3g, Sugar: 3g
Blue Smart Points: 3
Green Smart Points: 6
Purple Smart Points: 1