Chicken Sweet Potato Hash Recipes

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SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE



Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 large sweet potatoes
3 boneless, skinless chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle peppers
1 tablespoon honey
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
Green Chile Hollandaise, recipe follows
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
Pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped
1 stick unsalted butter, melted until foamy

Steps:

  • To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
  • To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
  • Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

SWEET POTATO CHICKEN BREAKFAST HASH



Sweet Potato Chicken Breakfast Hash image

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 6

1/4 cup diced sweet potatoes
1/2 cup cooked chicken, roughly chopped
1/4 teaspoon paprika
Salt and freshly ground black pepper
1 egg
Suggested toppings: salsa, shredded cheese, diced avocado

Steps:

  • Add the sweet potatoes to a wide mug or small bowl with 1 tablespoon water and microwave until tender, 2 to 5 minutes. Stir in the chicken, paprika and salt and pepper to taste. Microwave until warmed, about 1 minute. Carefully crack the egg on top. Sprinkle a little water on top of the egg and microwave until the egg white is solid but the yolk is still runny, 30 seconds to 1 minute. Serve immediately with toppings of your choice.

Nutrition Facts : Calories 261 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams

CHICKEN SWEET POTATO SKILLET



Chicken Sweet Potato Skillet image

One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon olive oil
2 medium sweet potatoes, cubed (about 1/2-inch cubes)
1/2 medium onion, finely chopped
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 cup reduced-sodium chicken broth
1 cup salsa
1/2 large sweet red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Sour cream and minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.

SPICY SWEET POTATO HASH



Spicy Sweet Potato Hash image

I made this sweet potato hash up on a night I had nothing planned for dinner and didn't want to slave away to get a great meal. This is a super easy and really flavorful side dish for those who like it spicy and comforting.

Provided by Raquel Teixeira

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 2

Number Of Ingredients 8

2 strips uncured chicken bacon
2 medium sweet potatoes, cubed
1 tablespoon olive oil, or more as needed
1 large jalapeno pepper, finely chopped
1 ½ tablespoons BBQ sauce
1 teaspoon garlic powder
1 pinch ground dried chipotle pepper
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
  • While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
  • Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.3 g, Fat 7 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 256.5 mg, Sugar 13.1 g

BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE



Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise image

Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.

Provided by Chef GreanEyes

Categories     One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 large sweet potatoes
3 chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle pepper
1 tablespoon honey
salt & pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
1 pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped**
1/2 cup unsalted butter, melted until foamy

Steps:

  • To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
  • Reduce heat and simmer until tender, 25 to 30 minutes.
  • Drain potatoes, peel and cut into 1/2-inch cubes.
  • Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
  • Cut each breast into 1/2-inch cubes.
  • Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
  • Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
  • Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
  • To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
  • Break each egg into a cup and gently add to the water.
  • Poach for 4 to 5 minutes, or until yolk is nearly cooked.
  • Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
  • Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
  • Slowly, drop by drop add warm butter to mixture and blend until emulsified.
  • Place in a bowl and fold in chopped poblano peppers.
  • Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.

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