Sweet Potato Chicken Hash

Sweet Potato Chicken Hash

The holidays are my favorite time of the year. Despite cold weather and much needed rain, some of my favorite fruits and vegetables are in season, and it’s an overall cozy time :) I love sweet potatoes. They’re sweet, of course, packed with Vitamin A, and are really versatile. They can be used in both sweet and savory dishes, and are actually really easy to deal with in the kitchen. 

I’d like to share a few of my favorite sweet potato recipes with you all this winter. I usually have a stash in the pantry year round; I love to cook them in the microwave for the quickest Sweet Potato Mash you’ll ever have. I’ll be sharing that recipe soon!

For today’s recipe, I am sharing a yummy dish that can be eaten at any time of the day: a sweet potato hash, bulked up by tender chicken thighs and seasoned to perfection. You can, of course, top it all off with an egg, as any dish always gets better with the addition of runny yolk. This dish is the perfect comfort food, made healthier. The sweet potatoes become slightly crisp on the outside, filled with steamy sweetness, and the chicken is the perfect partner. Fresh parsley brings brightness and a pan-fried egg melds it all together into the most delicious and satisfying meal. Now let’s get cookin! :) 

What You Need: (Serves 2-3)

1 large or 2 small sweet potatoes

½ yellow onion 

2-3 boneless skinless chicken thighs

Salt & Pepper, EVOO

Few dashes Worcestershire sauce 

Few dashes Cayenne Pepper (optional)

½ tsp Garlic Powder

¼ tsp Thyme 

1 egg per person 

Parsley for garnish

What To Do:

- Wash and scrub your sweet potato. Peel and dice it into uniform 1-inch cubes and place aside.

- Chop your onion into similar sized pieces.

- Chop all the chicken into bite-sized chunks

- In a skillet or cast-iron pan, heat about 1 tsp of olive oil over medium high heat. Add the chicken into the heated pan in an even layer, allowing the chicken to brown. Season the chicken with salt, pepper, thyme, cayenne pepper (optional), and half of the garlic powder. Add a few dashes of Worcestershire sauce around the pan. As the chicken begins to cook, flip sections of the chicken over to brown the chicken evenly. Once it is cooked thru, remove the chicken from the pan and set aside.

- Add about 2 teaspoons more of olive oil, add the onions, and sweet potato into the pan. Season with salt, pepper, and the remaining garlic powder. Stir the onions and sweet potatoes so they are evenly coated with oil and seasoning. My trick when cooking sweet potatoes or carrots (or any root veggie, really) is to make a hole in the center of the pan, allowing space for me to pour in a tablespoon or so of water. 

The water heats quickly, creating steam. I like to cover the pan with a lid, capturing the steam in order to cook the sweet potatoes thru. Once the water has cooked off, remove the lid and the outsides of the potatoes will brown and crisp up. This should take 10-15 minutes depending on the amount of veg. 

My secret when cooking protein is often Worcestershire sauce. It gives meat such a hearty flavor, and also is excellent for browning. The flavor of this dish is so comforting for fall. Eat it alone or topped with an egg..either way, delicious. If you've cooked any recipes from the blog, snap a pic and tag #brokeandcooking! :)