Shredded chicken and sweet potato hash with soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Shredded chicken and sweet potato hash with soft-cooked eggs

Diabetes-Friendly, Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 540 Calories/Serving

35–50 Minutes

There’s just something about breakfast for dinner. This humble chicken hash with sweet potato and soft-cooked eggs hits the spot any hour of the day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic sweet potato
  • 1 organic red bell pepper
  • 2 pasture-raised organic eggs
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • ½ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar

Nutrition per serving

Calories: 540, Protein: 47g (94% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 280mg (93% DV), Sodium: 200mg (8% DV), Carbohydrates: 33g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Reserve the cooking water in the pot.
While the chicken cooks, prepare the vegetables.


Prep and cook the vegetables

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch cubes.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until browned and starting to soften, 6 to 8 minutes. Add the bell pepper and cook, stirring occasionally, until the vegetables are just tender, 5 to 7 minutes.
While the potato and pepper cook, prepare the eggs.


Cook the eggs

Return the water used for the chicken to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, finish the hash.


Finish the hash

  • Thinly slice the garlic.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
To the pan with the sweet potato and pepper, add the shredded chicken, garlic, thyme, and white parts of the scallions. If the mixture seems dry, add 1 tablespoon [2 TBL] oil. Cook, stirring occasionally, until the chicken is warmed through, 3 to 5 minutes. Remove from the heat, stir in the balsamic vinegar, and season to taste with salt and pepper.


Finish the eggs

  • Cut the eggs in half lengthwise.


Transfer the hash to individual bowls and top with the eggs. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Time the chicken.
  • Scrub the sweet potato.
  • Peel the eggs.
  • Garnish with the scallions.