Sweet Potato Chicken Hash

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).


Print Recipe

Sweet Potato Chicken Hash

Serves 2-3

I used a Cajun spice blend from Gustas Vitae* for this dish. I love the spicy-savory flavor with the sweet potato and hearty chicken…plus the magnetized container is cool and convenient. You can order their spice blend here, or concoct you own. In a pinch you could mix some paprika, cayenne, garlic powder, and thyme to make a similiar blend. 

2 boneless, skinless chicken thighs cut into chunks (about 1 1/2 cups)

1 medium sweet potato, peeled and diced (about 2 cups)

1/2 cup chopped onion

2 teaspoons Cajun seasoning

pinch of salt

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 half of the cajun spice mix to coat. 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, remaining cajun seasoning and a pinch of salt. 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. [/recipe]

*Full disclosure, Gustas Vitae provided me with a sample of their products to try out. I was not compensated for this post and, as always, all opinions are my own. 


  1. Mary says

    Made this. I changed up the seasonings to what I had. Added a LOT of garlic at the end. And some Ginger. My South Korean exchange student and I INHALED this! Note – I chopped the sweet potatoes and microwaved them a bit to speed up the cooking process.


Leave a Reply

Your email address will not be published. Required fields are marked *