1 Picture
Ingredients
- 2 tbsp coconut oil, divided
- 1 large sweet potato or yam (I used a Japanese yam)
- 1 lb chicken thighs, diced (or leftover rotisserie chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup clean hot sauce (I use Franks Original Red Hot)
- 4-6 eggs (preferably pastured)
- 1 tbsp water
- 1-2 tbsp parsley or chives, minced (optional)
- Salt & pepper, to taste
Details
Adapted from livinglovingpaleo.com
Preparation
Step 1
1. Either grate your sweet potato with a box grater, or shred in a food processor using the grating attachment.
2. Heat a pan over medium-low heat. Add 1 tbsp of coconut oil to the pan. **I highly recommend using a non-stick pan as the hash will stick if you don’t. I learned the hard way! I use these awesome green pans, non-stick without the chemicals!
3. Add the onion to the pan and cook until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken to the pan and sauté until cooked through. If you’re using rotisserie chicken, you can just heat it up for a minute in the pan. Place the onion, garlic and chicken mixture into a clean bowl. Mix in the ¼ cup of hot sauce.
4. Return the pan to the heat and add the remaining 1 tbsp of coconut oil. Once the oil has melted, add the grated sweet potato to the pan. Once the sweet potato has browned on the bottom, flip it (I do this in sections).
5. Add the chicken mixture to the top of the sweet potatoes, and spread out evenly. Crack the eggs on top of everything in the pan. Add the 1 tbsp of water to the pan, and immediately cover with a lid. This will help the eggs steam and cook evenly. Keep an eye on the eggs (they’ll cook quickly) and remove the cover once they are cooked to your liking. Top with the parsley/chives (if using). Avocado would be awesome too! Eat up!
Review this recipe