Southwest Sweet Potato Chicken Hash
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Let me start off by saying I have never been a big sweet potato fan, but recently I have been playing around with the potato alternative and have been loving it! Which brings me to this Southwest Sweet Potato Chicken Hash.
Southwest Sweet Potato
We have always been big meat and potato lovers in this house. Love them boiled, fried, baked and steamed – brown, red, yellow it doesn’t matter. Although recently with our new food changes and the lowering our intake of desserts, carbs and just eating healthier we have bypassed them for others that break down slower and are better for you. The results have been a drastic amount of weight loss, albeit over a period of months and reconditioning ourselves to a healthier lifestyle.
This dish is not technically a hash as it doesn’t have the meat cubed up and pan seared with the potato per se, but it’s close enough to one I’d say. Plus, if you choose not to include the chicken it’s a perfect side dish to any meal.
Seeing as I still had some leftover chipotle chilies in the refrigerator I decided on going for a Southwest flavor and incorporated some sweet red onion, garlic, spices and maple syrup to spice up and coat the cubed sweet potato and corn. This would go over some of my rotisserie chicken I had on hand and with a quick pan sauté with achiote oil the meal was made in eighteen minutes. Pretty quick and I think it might be my new favorite.
The smokey chilies worked well with the sweet red onion, potato and corn medley. The hint of cumin, notes of garlic, cilantro and the lime juice all come together nicely.
Heat the olive oil in a large skillet over medium heat. Add the diced red onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, about 10 minutes.
Once the sweet potatoes are fork tender, remove lid and add the minced garlic and sauté for a minute. Add the corn, chipotle chilies, cumin, cayenne and maple syrup. Stir to thoroughly combine and cook for 5 minutes. Add the chopped cilantro and the lime juice, season with kosher salt if desired. Set the Southwest Sweet Potato medley aside and keep warm.
In the same sauté pan add the achiote oil and quickly cook the shredded chicken until golden and warmed through. Plate chicken and top with sweet potato corn medley. Serve with chopped cilantro on top and lime wedges.
Southwest Sweet Potato Chicken Hash
Ingredients
- 2 tbsp olive oil
- 1 red onion diced
- 1 large sweet potato diced
- pinch salt
- 2 garlic cloves minced
- 8 oz cooked corn
- 2 canned chipotle chilies diced
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 tbsp maple syrup
- 1 lime juiced
- 1/4 cup chopped cilantro
- 12 oz shredded rotisserie chicken
- 2 tbsp achiote oil
- salt
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced red onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, about 10 minutes.
- Once the sweet potatoes are fork tender, remove lid and add the minced garlic and sauté for a minute. Add the corn, chipotle chilies, cumin, cayenne and maple syrup. Stir to thoroughly combine and cook for 5 minutes. Add the chopped cilantro and the lime juice, season with kosher salt if desired. Set aside and keep warm.
- In the same sauté pan add the achiote oil and quickly cook the shredded chicken until golden and warmed through. Plate chicken and top with sweet potato corn medley. Serve with chopped cilantro on top and lime wedges.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.