Best Sweet Potato Chicken Breakfast Hash Recipes

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

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.

ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY

Steps:

• Dice the sweet potato
• Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
• While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
• Dice and seed the bell peppers and add to the skillet.
• Dice the jalapeño, if using, and add.
• Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
• Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
• Breakfast is served!
• Enjoy!