You know those mornings when you want something that tastes like you tried really hard… but you also don’t want to put in any real effort? That’s where Chicken and Sweet Potato Hash comes in. It’s hearty, filling, and ridiculously easy. Basically, it’s the breakfast, brunch, or even dinner that makes you look like a domestic genius without actually being one.
Why This Recipe is Awesome
This recipe is the definition of a win-win. It’s packed with protein from the chicken, healthy carbs from the sweet potatoes, and just enough seasoning to make you feel like you should probably start a food blog. It’s also a one-pan wonder, which means less cleanup. Plus, it’s super flexible—you can dress it up with fancy toppings or keep it plain for the picky eaters. And yes, it’s idiot-proof. If you can stir, you can make this.
Ingredients You’ll Need
- 2 medium sweet potatoes, peeled and diced into small cubes
- 2 cups cooked chicken breast, shredded or diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for a kick)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Toss in the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they start to soften.
- Add the onion and bell pepper to the pan and cook for another 5 minutes until the veggies are tender.
- Stir in the garlic, smoked paprika, and chili powder. Cook for 1 minute to let the flavors bloom.
- Add the cooked chicken to the skillet and stir everything together. Cook for 3–4 more minutes until the chicken is heated through.
- Season generously with salt and pepper.
- Garnish with chopped parsley before serving.
Common Mistakes to Avoid
- Crowding the pan: If you overload the skillet, your sweet potatoes will steam instead of crisp.
- Cutting uneven chunks: Different sizes mean some pieces will be mushy while others are rock hard.
- Skipping the preheat: Cold pans = sad potatoes. Let your skillet heat properly first.
- Forgetting to season: This dish lives and dies by seasoning. Taste and adjust before serving.
Alternatives & Substitutions
- Swap sweet potatoes for white potatoes if you want a more classic hash.
- Use turkey, sausage, or even leftover steak instead of chicken.
- Add spinach, kale, or zucchini for extra greens.
- Top with a fried or poached egg for brunch perfection.
- Skip the paprika and chili powder if you’re cooking for spice-sensitive eaters.
FAQ
Can I make this ahead of time?
Absolutely. Store in the fridge for up to 3 days and reheat in a skillet for the best texture.
Do I need to pre-cook the chicken?
Yes. This recipe is designed for leftover or pre-cooked chicken to keep things quick.
Can I freeze it?
You can, but the sweet potatoes might get softer after thawing. It’s still tasty though.
What’s the best pan to use?
A large cast-iron skillet gives the best crisp, but any heavy-bottomed pan works.
Can I make it vegetarian?
Sure! Just skip the chicken and add extra veggies or plant-based protein.
How do I make it spicier?
Add cayenne pepper, hot sauce, or diced jalapeños along with the other seasonings.
Final Thoughts
This Chicken and Sweet Potato Hash is one of those recipes that works anytime, anywhere, and for anyone. It’s easy, fast, healthy-ish, and totally adaptable to what you’ve got in the fridge. Now go whip it up, impress someone (or just yourself), and enjoy the kind of meal that feels like way more work than it actually was.