Chicken Hash with Sweet Potatoes and Veggies

By BFL Team

chicken veggie hash
Hate it!
Dislike it!
Like it!
Love it!


  • 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 medium onion, diced
  • 1 cup shredded rotisserie chicken
  • 2 bell peppers, chopped
  • 1 teaspoon bottled, minced garlic
  • 2 teaspoons cumin
  • Salt and pepper to taste
  • 4 large eggs
  • Salsa


Add sweet potatoes to a pot of boiling water and cook until almost tender. Drain and set aside. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion, bell peppers and garlic, and cook for about five minutes. Add chicken, cumin and sweet potatoes and cook for five more minutes. Season with salt and pepper. Transfer hash to plates. Lightly spray skillet with more cooking spray and scramble the eggs until eggs are firm and thoroughly cooked. Serves 4.

Google Tracking Google Plus Tracking Twitter Tracking