Skillet Sweet Potato Chicken Hash with Eggs

Skillet Sweet Potato Chicken Hash with Eggs

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Summary:

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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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.

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Ingrediants:

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

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Nutrition:

Amount Per Serving

Smart Points:6

Points +:

Calories:265

Total Fat:10g

Saturated Fat:g

Cholesterol:222mg

Sodium:328mg

Carbohydrates:18g

Fiber:3g

Sugar:3g

Protein:25g