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Chicken and Sweet Potato Hash with Rosemary

Elina James
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

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