Description
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: 4servings | Serving Size: 1/4 of recipe
Ingredients
1tbspolive oil
1medium onion, chopped
10ouncespeeled sweet potatoes, diced into 1/2-inch pieces
2tspfresh or 3/4 tsp dried thyme
1/2teaspoongarlic powder
1/4teaspoonpaprika
8ozleftover rotisserie chicken breast, diced into 1/2-inch pieces
4large eggs
1tbspfresh 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.
Last Step:
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