Skillet Sweet Potato Chicken Hash with Eggs

• portionen: 4 servings
• gesamtzeit: 30 minutes

Zutaten

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

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1 /4 of recipe
• Kalorien: 265 kcal
• Gesamtfett: 10 g
• Cholesterin: 222 mg
• Natrium: 328 mg
• Gesamtkohlenhydrate: 18 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 3 g
• Eiweiß: 25 g