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  • Writer's pictureTommy Centola

Sweet Potato and Chicken Hash

Updated: Jan 4, 2020

I love hash for breakfast. Here is a Louisiana twist on breakfast hash.

4 cups Chicken Stock

1 1/2 pounds Chicken Breast, boneless and skinless

1 1/2 pounds Sweet Potatoes, cut into 1/2 inch cubes

1 large Onion, minced

1 small Green Bell Pepper, minced

1 small Red Bell Pepper, minced

3 cloves Garlic, minced

2 tablespoons Butter

1 teaspoon Smoked Paprika

1/2 teaspoon Chili Powder

1/2 teaspoon freshly ground Black Pepper

1/2 teaspoon dried Thyme

1/2 teaspoon Salt

1/2 cup Green Onions, chopped

1/4 cup fresh Parsley, chopped

1 cup Half-and-Half

Poached or Fried Eggs


In a deep skillet, bring stock to a boil and add chicken. Reduce heat and poach chicken at a bare simmer, turning, for 7 minutes. Remove chicken from liquid and cool. Cut chicken into 1/2 inch pieces. In a large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes, and drain. In a 12 inch heavy skillet, cook onion, bell peppers and garlic in butter over moderately high heat until softened, about 3 minutes. Add sppices and salt and cook 1 minute. Add chicken, potatoes, green onions, parsley and half-and-half and cook, stirring, until half-and-half is reduced slightly and hash is thickened.

Top with eggs and serve over toast.


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