Chicken hash with sweet potatoes and soft-boiled eggs
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.
In your bag
- 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
Calories: 560, Protein: 45 g, Fiber: 8 g, Total Fat: 22 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 260 mg, Sodium: 520 mg, Carbohydrates: 45 g, Added Sugar: 1 g.