Chicken Sweet Potato Hash with Poached Eggs by
TRobinson
Source: Clean Eating
Ingredients
Pinch sea salt
16 oz boneless, skinless chicken breasts or boneless, skinless chicken thighs
2 tsp olive oil
1 1/4 lb sweet potatoes, peeled, and diced 1/4-inch thick
1 cup halved and thinly sliced red onion
1/2 tsp smoked paprika, plus additional for garnish
1/2 tsp ground cumin
1/4 tsp sea salt
1/4 cup finely chopped fresh cilantro
4 eggs, poached
16
oz boneless, skinless chicken breasts or boneless, skinless chicken thighs
2 tsp
olive oil
1
1/4 lb sweet potatoes, peeled, and diced 1/4-inch thick
1 cup
halved and thinly sliced red onion
1/2 tsp
smoked paprika, plus additional for garnish
1/2 tsp
ground cumin
1/4 tsp
sea salt
1/4 cup
finely chopped fresh cilantro
4
eggs, poached
Instructions
Season a large pot of water with salt and bring to a simmer. Add chicken, cover an simmer until an instant-read thermometer registers 165 when inserted in center of chicken, 8 to 10 minutes. Remove from pot and set aside until cool enough to handle. With 2 forks, shred chicken.
Meanwhile, in a large, wide nonstick skillet, heat oil on medium. Add potatoes and onion and saute, stirring occasionally, until potato is just tender, about 15 minutes.
Gently fold chicken into potato mixture and cook, sitrring occasionally, until potatoes and chicken are browned, 5 to 10 minutes. Stir in paprika, cumin, salt and cilantro. To serve, top with eggs and additional paprika (if using). Serve immediately.
Servings: 4
Serving Size: 1 1/4 cup hash, 1 egg
Nutrition Information (per serving):
Calories |
294 |
Fat |
10 g |
Saturated Fat |
3 g |
Cholesterol |
285 mg |
Sodium |
368 mg |
Carbohydrates |
14 |
Fiber |
3 g |
Sugars |
5 g |
Protein |
35 g |