Skillet Sweet Potato Chicken Hash with Eggs

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.

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!


Skillet Sweet Potato Chicken Hash with Eggs
Skinnytaste.com
Servings: 4 • Size: 1/4  • Old Points: 6 pts • Weight Watcher Points+: 7 pt
Calories: 265 • Fat: 10 g • Carb: 18 g • Fiber: 3 g • Protein: 25 g • Sugar: 3 g
Sodium: 328 mg  • Cholest: 222 mg

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

Directions:

Preheat the oven to 400°F.

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 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 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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7 March 2015 | 12:00 pm – Source: skinnytaste.com

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