Skillet Sweet Potato Chicken Hash with Eggs

• Meat

  • 8 oz Rotisserie chicken breast

• Produce

  • 1 tbsp Chives, Fresh
  • 1/2 tsp Garlic powder
  • 1 Onion, medium
  • 10 oz Sweet potatoes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 2 tsp Fresh or 3/4 tsp dried thyme

Found on skinnytaste.com

Description

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 10 ounces peeled sweet potatoes, diced into 1/2-inch pieces
• 2 tsp fresh or 3/4 tsp dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 8 oz leftover rotisserie chicken breast, diced into 1/2-inch pieces
• 4 large eggs
• 1 tbsp fresh chopped chives

Directions

• Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes. Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine. Add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 8 to 12 minutes. Add the chopped chicken to the skillet and cook 2 minutes, uncovered. Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover. Cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes. Top with fresh herbs.

Nutrition