Sunday Brunch: Spicy Sweet Potato & Chicken Hash

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Breakfast / Main Dish

If you haven’t noticed, Sundays are my breakfast or brunch recipe days. We’ve had a very busy week. The past two weeks, most of our meals during the week have been plain chicken or ground turkey and steamed veggies. I haven’t had the chance to experiment in the kitchen.

Yesterday, Vince and I had a full day and started with Strength and Conditioning Class at our gym at 9 am. Then we went from one appointment to the other. Today, I started my day with a great cardio session and on the way to the gym, the weather was just so great and the colors of fall was just beautiful. The lack of spices and flavor in food the past few days, made me crave something hearty and full of flavor. And Rocky pretty much sums up how I felt after a very long week.

20141020-DSC_7943I knew I can have sweet potatoes and lean protein for meal three. That’s where Sweet Potato Hash came to mind. I can add bold flavor without added calories and fat and it’s very hearty!

20141020-DSC_7934Spicy Sweet Potato & Chicken Hash

8 oz of sweet potatoes (steamed or cooked in microwave like baked potato) cut in 1/2″ cubes

8 0z of grilled chicken cut in 1/2″ cubes

1/2 of a large red onion, diced

3 cloves of garlic, minced

1 bunch of asparagus spears

3 fresh sage leaves

3 stems of fresh thyme

3 fresh stems of rosemary

2 pinches of oregano

3-5 pinches of red pepper flakes (more or less, depending on your preference)

1/2 tsp of smoked paprika

salt and pepper to taste

2 whole eggs


Preheat oven to 350. Spray a seasoned cast iron skillet with a little bit of coconut oil and when it’s very hot and smoking a bit, add onions and garlic and saute for a few minutes until caramelized. Turn heat down to medium. Then add cubed sweet potatoes and let it cook a few minutes then stir to get all sides of the potatoes to crisp up.

20141020-DSC_7912Add chicken, spices and fresh herbs. I kept the sage, thyme stems and rosemary whole so I can pick them out later on. These could be over powering sometimes that’s why I didn’t chop them up and added them to the hash. I did however want them to fragrant the hash a bit with those very “fallish” flavors. After a few minutes, add asparagus spears and let it cook for a couple of minutes.

20141020-DSC_7917Crack the eggs on top of the hash and place in the oven for a few minutes until the egg is cooked and the yolk is at the doneness you desire. I prefer the yolk to be a bit runny. It just adds that richness to the dish.


My little helper in the kitchen. When I’m in the kitchen, you can count on Maddie to be there as well.


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