Chicken hash with sweet potatoes and soft-boiled eggs

Chicken hash with sweet potatoes and soft-boiled eggs

2
Servings
560
Cal/serving
40
Min
Paleo Gluten Free Dairy Free Soy Free

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.

Ingredients

  • 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

Instructions

1

Cook the chicken

In a sauce pot over high heat, bring 4 cups salted water to a boil. Reduce to a simmer, add the chicken, and cook until the meat is no longer pink in the center, 6 to 8 minutes. Transfer to a plate and reserve the cooking water.
While the chicken cooks, prep the vegetables.

2

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.

3

Cook the sweet potato

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potato, season with salt and black pepper, and cook until tender and browned, 10 to 12 minutes. Add the bell pepper and shallots, and cook until the bell pepper is tender, 8 to 10 minutes.

4

Boil the eggs

Bring the water used to cook the chicken back to a boil. Add 1 teaspoon baking soda to the water, if you like, to make the eggs easier to peel. Boil the eggs for exactly 5 minutes. Immediately remove the eggs from the pan and rinse with cold water. While the eggs cook, make the hash.

5

Cook the hash

  • Shred the chicken.
  • Chop the parsley leaves.
To the pan with the sweet potatoes, add the chicken, garlic, scallions, and thyme. Add 1 tablespoon oil if the mixture seems dry. Cook, stirring occasionally, until the chicken is warmed through, 3 to 5 minutes. Remove from the heat and stir in the parsley and vinegar. Season to taste with salt and black pepper.

6

Serve

Transfer the hash to individual plates. Peel the eggs, cut in half, and top each serving with an egg.

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

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