Chicken hash with sweet potatoes and soft-boiled eggs
Chef Justine first started making chicken hash when she worked at a cafe in San Francisco’s Mission District. It’s a dish that’s open to endless variations and one that she’s returned to often over the years. This version, made with beta-carotene-packed sweet potatoes, is a favorite when we’re in the mood for breakfast for dinner.
- Two 6-ounce skinless boneless chicken breasts
- 12 ounces Garnet sweet potato
- 1 red bell pepper
- 1 to 2 shallots
- 1 to 2 garlic cloves
- 2 scallions
- Fresh thyme
- 2 pasture-raised organic eggs
- Fresh flat-leaf parsley
- 1 tablespoon balsamic vinegar
Cook the chicken
While the chicken cooks, prep the vegetables.
Prepare the vegetables
- Scrub the sweet potato and cut into ¼-inch-thick cubes.
- Cut the bell pepper in half, remove the seeds and ribs, and cut the into ¼-inch-thick pieces.
- Peel the shallot and thinly slice.
- Thinly slice the garlic.
- Trim the scallions and thinly slice.
- Finely chop the thyme leaves.
Cook the sweet potato
Boil the eggs
Cook the hash
- Shred the chicken.
- Chop the parsley leaves.
Nutrition per serving: Calories: 560, Protein: 45 g, Total Fat: 22 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 260 mg, Carbohydrates: 45 g, Fiber: 8 g, Added Sugar: 1 g, Sodium: 520 mg