Chicken and Sweet Potato Hash

Sweet Potato Hash and Eggs
Mark Boughton/styling: Teresa Blackburn
  • Yield: 4-6 servings

If you’re trying to keep track of your calories, be sure to buy all-breast ground chicken, as it’s very lean. You can also skip the fried egg and sour cream and top your hash with some plain yogurt and salsa instead.


1 sweet potato, peeled and cubed
1 diced sweet onion
2tablespoons oil, divided
1/4teaspoon salt
1/4teaspoon pepper
1pound ground chicken
4 eggs
Salsa and sour cream to garnish, if desired.


  1. Set a large pot of water to boil
  2. Cook sweet potatoes chunks for 15 minutes. Drain, set aside.
  3. Heat 1 tablespoon oil in large sauté pan over medium heat. Add onion, salt, and pepper. Cook for 5 minutes. Add chicken to pan and brown on high heat. Add cooked sweet potatoes. Stir to combine
  4. In a small pan, heat 1 tablespoon oil over medium-high heat and fry eggs to desired doneness,
  5. Make a small pile of hash on the center of 4 plates, top with fried egg and garnish with salsa and sour cream.