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–+ servings
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.

Skillet Sweet Potato Chicken Hash with Eggs

4.93 from 14 votes
Skillet Sweet Potato Chicken Hash with Eggs is grreat for breakfast, brunch or breakfast for dinner!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American

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.

Video

Nutrition

Serving: 1/4 of recipe, Calories: 265kcal, Carbohydrates: 18g, Protein: 25g, Fat: 10g, Cholesterol: 222mg, Sodium: 328mg, Fiber: 3g, Sugar: 3g
- WW Points: 3