Sweet Potato and Chicken Hash Skillet
45 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This sweet potato and chicken hash skillet is a hearty, one-pan meal that is cozy, colorful, and full of flavor.
It is perfect for an easy weeknight dinner or a weekend brunch, with tender chicken, caramelized veggies, and warm smoky spices.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Vegetables
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How to Make Sweet Potato and Chicken Hash Skillet
-
Season the chicken
In a medium bowl, combine the chicken cubes, sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
Sprinkle in the chicken bouillon powder and drizzle with the olive oil, then toss until every piece is evenly coated.
Set the bowl aside while you prep the vegetables so the seasoning can soak in a little.
-
Start the skillet and cook the chicken
Heat a large heavy skillet, preferably cast iron, over medium high heat for 1 to 2 minutes.
Add the seasoned chicken in a single layer and cook without moving it for 3 to 4 minutes.
Stir and continue cooking until the chicken is browned and cooked through, about 3 to 4 minutes more.
Transfer the chicken to a plate, leaving any flavorful bits and juices in the skillet.
-
Cook the sweet potatoes
Reduce the heat to medium and add the olive oil for the vegetables to the same skillet.
Stir in the sweet potato cubes and toss them in the oil and browned bits from the pan.
Spread the sweet potatoes into a fairly even layer, cover the skillet, and cook for 5 minutes.
Uncover, stir, then cook uncovered until the sweet potatoes are browned on the edges and almost tender, about 5 minutes.
-
Add peppers, onions, and garlic
Add the sliced red bell pepper and yellow onion to the skillet with the sweet potatoes.
Cook, stirring often, until the vegetables soften and start to caramelize at the edges, about 4 to 5 minutes.
Stir in the minced garlic, smoked paprika, sea salt, and black pepper and cook for 30 seconds until fragrant.
-
Wilt the spinach and finish the hash
Add the fresh spinach in big handfuls, stirring each batch in until it wilts down into the vegetables.
Return the cooked chicken and any juices on the plate to the skillet and stir to combine.
Cook for another 2 to 3 minutes, just until everything is hot and the flavors have mingled.
Taste and adjust the salt and pepper, then serve the hash straight from the skillet.
Substitutions
- Use boneless skinless chicken thighs instead of chicken breasts
- Thighs stay juicier and add a slightly richer, more savory flavor, while still browning beautifully in the skillet.
- Use butternut squash cubes instead of sweet potatoes
- Butternut squash keeps the same warm orange color and sweetness but has a silkier texture and slightly nuttier taste.
- Use canned chickpeas instead of chicken for a meatless skillet
- Rinsed and drained chickpeas bring protein and a pleasant bite, and they soak up the smoky spices nicely.
Tips
- Cut everything the same size
- Keep the chicken and sweet potato pieces close in size so they cook evenly and give you perfect bites every time.
- Use cast iron for best browning
- A cast iron skillet holds heat well, which helps brown the chicken and sweet potatoes without burning the garlic.
- Steam fry the sweet potatoes
- Covering the skillet for a few minutes lets the sweet potatoes steam slightly so they soften faster but still brown.
- Deglaze if the pan looks dry
- If the bottom starts to look dark or dry, splash in a tablespoon of water or broth and scrape gently.
- Finish with a bright topping
- A squeeze of lemon, sliced green onions, or fresh herbs at the end keeps the skillet from tasting heavy.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 9 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the sweet potatoes from burning before they are tender?
- Make sure you cook them over medium heat, not high, and keep them coated in a thin layer of oil. Covering the skillet for the first few minutes traps steam and helps the centers soften before strong browning happens.
- What if my chicken turns out dry?
- Cut the cubes a bit larger next time and avoid cooking them much past the point where the pink disappears. You can also use thighs, which stay juicier and handle a minute or two of extra heat better.
- Can I make this hash ahead for meal prep?
- Yes, this skillet keeps in the fridge for up to four days in a sealed container. Reheat portions in a skillet over medium heat with a splash of water or broth, or warm gently in the microwave.
- How can I add eggs to this skillet?
- Once everything is cooked, make a few small wells in the hash and crack eggs directly into the spaces. Cover the skillet and cook over medium low heat until the egg whites set and the yolks reach your favorite texture.
Serving Suggestions
This skillet makes a complete meal on its own, but it pairs nicely with a crisp green salad or sliced tomatoes.
Top each serving with a fried or poached egg, diced avocado, or hot sauce for extra richness and contrast.
For a fun change, sprinkle crumbled cooked bacon or feta over the hash right before serving for smoky or tangy pops.
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