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.
I’d eat this out of a teacup. Just sayin’.
let’s just toast teacups of food for breakfast, kay?
Did you try the pumpkin scone at Alice’s? They are my favorite! This hash looks amazing!! I’m pretty much a sucker for anything with sweet potatoes
I did not! it was August, so i wasn’t feeling fall-ish :/ and thanks!
I love the sound of these flavors together and the photos are so great!
thanks, Nicole!!
Love me a good hash, yes sir yes ma’am. (And yes, always yes, to putting an egg on it)
put-an-egg-on-it hipster hash!
Ooh, this combination sounds great! I love the idea of topping the whole shebang with an egg too.
thanks Eileen!
Bless this you and this hash. It looks delicious! Love sweet potatoes. Will be making this soon!
awesome! thanks Mary-Clay!
Gurl, I love a sweet potato hash. And the steam shot is so pretty. I love steam shots!
thanks! steam shots are TOUGH…I was excited about it 🙂
Oh yeah, I love a good hash! Especially with that egg. I am all about the egg!
egg for the win!!
Love the cajun seasoning here! I’d devour this for breakfast, lunch and dinner!
yes! thanks Kiran!!
I absolutely love sweet potato hash in the fall. A few Brussels sprouts and a poached egg and I am a happy girl 🙂
yum! brussels sprouts would be great here!
What a stunning photo girl.
You always make the most creative dishes.
Wow, I can’t believe I have never thought of doing sweet potato hash!! This looks fantastic!!
This sounds like the PERFECT breakfast for dinner dish. Can’t wait to try it!
xo,
Lauren at http://www.lakeshorelady.com
I love me some hash. Mainly the term hash, because it legitimizes my throw it all in the pan style of dinner-cooking. This has is baben’.
yes! it’s thoughtful that way.
this is to die for. I can’t wait to make it!!
You got sweet potatoes and chicken in one bowl with cajun seasoning.. girl get out..
YUP.
I never think to make savory things for brunch, but this sounds awesome!
thanks Kasey!!
HOW DID I MISS THIS?! I dislike sweet potato but I’d totally eat this dish all day every day.
you could sub in some butternut squash, I bet it’d be the business!
This looks ah-mazing! I can’t wait to get home and try this.
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.
good idea on par-cooking the potatoes!
Made this a while back and loved it. We are having it for dinner again tonight! Thank you for the recipe. 🙂
Awesome! Thank you for letting me know. I truly appreciate it, Paisley.