This hash is inspired by a brunch I had a few years ago when I was visiting one of my best girlfriends, Amber, in NYC. She took me to Alice’s Teacup because it’s cute and charming…and I’m a sucker for cute and charming! I had the Scones Benedict but the part I remember the most was the potato-chicken hash on the side. It was such a surprise and so, so good.
I have been recreating this dish at home ever since and have swapped out the regular potatoes for sweet. Sometimes I use leftover roasted chicken for this, but in this case I used chicken thighs since I love ’em. But chicken breast totally works as well. The chicken adds heartiness to this dish and makes it appropriate for any meal of the day. I put an egg on it, because most things benefit from a runny egg…and I know some of us are weirded out by eating chicken with eggs, but this dish may just turn it around for you. I mean I get it, the whole life cycle thing…but, really…you’re already eating chicken flesh and it’s embryo (YUCK, I know…punch me) in separate meals, so eating them together isn’t really that much of a stretch. Either way…don’t add an egg if it creeps you out, do yo’ thang girl (or boy).
- 2 boneless, skinless chicken thighs cut into chunks (about 1½ cups)
- 1 medium sweet potato, peeled and diced (about 2 cups)
- ½ cup chopped onion
- salt and pepper, to taste
- olive oil
- parsley and fried egg for garnish if desired.
- In a skillet heat about 2 teaspoons of olive oil over medium high. Toss the chicken with a pinch of salt and pepper. Add to the heated pan and cook until chicken is browned and cooked through. Remove the chicken from the pan and set aside. Add about 1 tablespoon more of olive oil, add the sweet potato, onion, a pinch of salt and pepper. Cook until sweet potatoes and onions are browned and potatoes are tender. Add the chicken back to the pan and toss to combine. Top with parsley and a fried egg if desired.
This recipe has been simplified from an older version and updated for clarity.