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.