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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.