Introduction

Chicken and Sweet Potato Hash with Rosemary is a hearty, flavorful, and nutrient-packed dish that’s perfect for breakfast, brunch, or a cozy dinner. This dish features tender, juicy chicken combined with sweet potatoes, caramelized onions, bell peppers, and aromatic rosemary, all pan-seared to perfection. The natural sweetness of the potatoes complements the savory chicken, while fresh rosemary adds a fragrant, earthy note that elevates the dish.

This hash is quick to prepare, full of protein and fiber, and makes for a wholesome one-pan meal. It’s perfect for busy mornings or weeknight dinners, and its combination of flavors and textures makes it satisfying and comforting.

Why I Love This Recipe

I love this recipe because it’s hearty, balanced, and versatile. The sweet potatoes provide a natural sweetness and creamy texture, while the chicken adds protein and keeps it filling. Caramelized onions and fresh rosemary bring out depth and warmth in every bite. It’s a simple dish with minimal ingredients, but the combination of flavors is complex and satisfying.

Additionally, it’s a dish that works for any time of day—breakfast, lunch, or dinner—and can easily be customized with additional vegetables or spices.

Why This is a Must-Try Dish

• Balanced and nutritious: Provides protein, fiber, and essential nutrients.
• Flavor-packed: Sweet potatoes, rosemary, and caramelized onions create a savory-sweet profile.
• One-pan meal: Easy cleanup and efficient cooking.
• Versatile: Works for breakfast, brunch, or dinner.
• Quick and simple: Minimal prep for a hearty, delicious dish.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Calories: ~350 calories per serving
• Course: Breakfast / Brunch / Main
• Cuisine: American / Comfort Food

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs, diced
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh parsley, fried egg, or hot sauce

Cooking Directions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced chicken and season with salt, pepper, and smoked paprika. Cook for 5–6 minutes until lightly browned and cooked through. Remove chicken from the skillet and set aside.
2. In the same skillet, add remaining 1 tablespoon olive oil. Add diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until they begin to soften.
3. Add diced onion, bell pepper, and garlic. Cook 5–6 minutes until vegetables are tender and onions are caramelized.
4. Stir in rosemary and return cooked chicken to the skillet. Cook an additional 2–3 minutes, allowing flavors to combine.
5. Adjust seasoning with salt and pepper to taste.

Step-by-Step Preparation Method

1. Dice chicken, sweet potatoes, onion, and bell pepper. Mince garlic and chop rosemary.
2. Heat oil in a skillet and cook chicken until browned and cooked through. Remove and set aside.
3. Add sweet potatoes to the skillet and cook until tender.
4. Add onion, bell pepper, and garlic; sauté until caramelized and fragrant.
5. Stir in rosemary and cooked chicken; combine thoroughly.
6. Cook an additional few minutes to allow flavors to meld.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot with optional garnishes.

How to Serve

• Serve as-is for a hearty meal.
• Top with a fried or poached egg for breakfast or brunch.
• Garnish with fresh parsley or a drizzle of hot sauce for added flavor.
• Pair with a side salad or roasted vegetables for a complete meal.

Recipe Tips

• Cut sweet potatoes into uniform cubes for even cooking.
• Use boneless, skinless chicken thighs for juicier meat.
• Add additional vegetables such as zucchini, mushrooms, or spinach.
• Use fresh rosemary for more fragrant flavor; dried rosemary works in a pinch.
• For extra crispiness, cook sweet potatoes first, then vegetables separately before combining with chicken.

Variations

1. Vegetarian Version: Replace chicken with chickpeas or tofu.
2. Spicy Twist: Add chili flakes or diced jalapeños.
3. Herb Variation: Use thyme, sage, or oregano instead of rosemary.
4. Cheesy Version: Sprinkle shredded cheese over the hash before serving.
5. Sweet and Savory: Drizzle with balsamic glaze or maple syrup for a hint of sweetness.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Cool completely, then freeze in airtight containers for up to 2 months. Reheat gently on the stove or in the microwave.
• Reheating: Warm over medium heat, stirring occasionally to maintain texture.

Special Equipment Needed

• Large skillet or non-stick frying pan
• Knife and cutting board
• Spatula or wooden spoon

FAQ

Q1: Can I use frozen sweet potatoes?
A: Yes, but adjust cooking time and make sure to thaw slightly for even cooking.

Q2: Can I use pre-cooked chicken?
A: Yes, just add toward the end of cooking to warm through without overcooking.

Q3: Can this dish be made in advance?
A: Yes, store separately and reheat; add fresh herbs or garnish before serving.

Q4: Can I bake the hash instead of cooking on the stovetop?
A: Yes, toss all ingredients with olive oil and roast at 400°F (200°C) for 25–30 minutes.

Q5: Can I make this dish low-carb?
A: Replace sweet potatoes with cauliflower or turnips for a lower-carb version.

Conclusion

Chicken and Sweet Potato Hash with Rosemary is a versatile, wholesome, and flavorful dish perfect for any time of day. With tender chicken, sweet potatoes, and aromatic rosemary, it’s filling, comforting, and easy to prepare. Quick enough for weeknights yet elegant enough for brunch, this hash is a must-try for anyone looking for a nutritious and delicious one-pan meal.