In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shredded chicken and sweet potato hash with soft-cooked eggs
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 390 Calories/Serving
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.
In your bag
- Chicken options:
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 1 organic sweet potato
- 1 organic red or other bell pepper
- 2 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 390, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 170mg (7% DV), Total Carb. 31g (11% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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.
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 pieces 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. Keep the water boiling for the eggs. While the chicken is cooking, prepare the vegetables.
Prep and cook the vegetables
- Scrub or peel the sweet potato. Cut the potato into ¼-inch pieces.
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 are cooking, prepare the eggs.
Cook the eggs
Fill a small bowl with ice water. Carefully lower the eggs into the boiling water used for the chicken 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 are cooking and cooling, finish the hash.
Prep the remaining ingredients; 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.
- Cut the eggs in half lengthwise; set aside for serving.
To the pan with the sweet potato and bell pepper, add the shredded chicken, garlic, thyme, and white parts of the scallions. If the mixture seems dry, add 1 to 2 tablespoons oil. Cook, stirring occasionally, until the chicken is heated through, 3 to 5 minutes. Remove from the heat, stir in the balsamic vinegar, and season to taste with salt and pepper.
Transfer the hash to individual bowls and top with the eggs. Garnish with the green parts of the scallions and serve.
- Time the chicken.
- Shred the chicken.
- Scrub the sweet potato.
- Peel the eggs.
- Garnish with the scallions.