Chicken sweet potato hash combines tender chicken, golden sweet potatoes, and savory vegetables in one hearty skillet. The potatoes cook until browned and soft while the chicken adds filling protein, making this a practical breakfast, brunch, or weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 1 pound sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt, divided, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup water or low-sodium chicken broth
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon lemon juice, plus lemon wedges for serving (optional)
Instructions
- Prepare the ingredients. Cut the chicken and sweet potatoes into similarly sized pieces so they cook evenly. Pat the chicken dry with paper towels. Season it with ¼ teaspoon salt and the black pepper. Keep raw chicken and its utensils separate from ready-to-eat ingredients, and wash your hands and work surface after handling it.
- Brown the sweet potatoes. Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the sweet potatoes in a single layer, working in batches if the pan is crowded. Season with the remaining ½ teaspoon salt, paprika, and cumin. Cook for 4–5 minutes, stirring occasionally, until the cubes have browned spots. They will not be fully tender yet.
- Steam until tender. Pour in the water or broth and carefully cover the skillet. Cook for 6–8 minutes, checking after 5 minutes, until a fork slides into the sweet potatoes with little resistance. Remove the lid and cook for another 1–2 minutes to evaporate any remaining liquid. Transfer the potatoes to a plate.
- Cook the vegetables. Add the remaining tablespoon of oil to the same skillet. Stir in the onion and bell pepper and cook for 3–4 minutes, until beginning to soften. Add the garlic and cook for about 30 seconds, just until fragrant.
- Cook the chicken thoroughly. Add the chicken pieces in a single layer. Let them brown for about 2 minutes before stirring, then cook for another 4–6 minutes, stirring occasionally. Timing depends on the size of the pieces and your pan. Check the thickest pieces with an instant-read thermometer: chicken is safely cooked at 165°F (74°C).
- Finish the hash. Return the sweet potatoes to the skillet and gently stir everything together. Cook for 1–2 minutes to warm through and let the flavors mingle. Stir in the parsley or cilantro and lemon juice, if using. Taste and adjust the salt, pepper, or lemon before serving.
Tips
- Give the ingredients room. A crowded skillet traps steam and makes the potatoes less likely to brown. Use a 12-inch skillet if available, or cook the potatoes in batches.
- Keep the cubes small and even. Pieces around ½ inch soften in the stated time. Larger cubes need longer; cut pieces of uneven sizes may cook inconsistently.
- Choose chicken thighs for extra juiciness. Both thighs and breasts work. Thighs are more forgiving if they cook a little longer, but use a thermometer rather than judging doneness by color alone.
- Season in stages and taste at the end. Broth can be salty, and different salt brands vary. Start with the listed amount, then adjust after the ingredients are combined.
Serving Suggestions
Serve the hash hot as it is, or top each portion with a fried or poached egg for a satisfying breakfast or brunch. A spoonful of plain Greek yogurt, sliced avocado, or a little hot sauce works well, too. For dinner, add a simple green salad, steamed greens, or roasted broccoli. Lemon wedges help brighten the sweet potatoes and savory chicken.
Variations
For a little heat, add ¼ teaspoon crushed red pepper with the spices or finish with your favorite hot sauce. Swap the red bell pepper for poblano, green bell pepper, or a cup of chopped kale; add kale near the end and cook until wilted. Fresh thyme or rosemary can replace the parsley for a more herbal flavor. If you like a smoky, savory addition, stir in a small amount of cooked, crumbled bacon, keeping in mind that it will add salt.
You can also use leftover cooked chicken, but add it only after the sweet potatoes and vegetables are cooked. Skip the raw-chicken cooking step, stir in about 2 cups of chopped cooked chicken with the potatoes, and heat until steaming hot. This avoids drying out already-cooked meat.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in airtight, freezer-safe portions for up to 2–3 months; thaw overnight in the refrigerator for more even reheating.
Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until hot throughout, or microwave it covered in a microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the whole batch; promptly refrigerate any portion you do not serve.
Frequently Asked Questions
Can I make chicken sweet potato hash ahead?
Yes. You can chop the vegetables and chicken a day ahead, storing them separately in covered containers in the refrigerator. For best texture, cook the hash shortly before serving. You can also cook the full dish ahead and reheat portions as directed.
Can I use frozen sweet potatoes?
Fresh sweet potatoes give the best browning and texture. Frozen diced sweet potatoes can work, but they may release extra moisture and soften more quickly. Cook them from frozen according to the package directions, avoid crowding the skillet, and add liquid only if they are not becoming tender.
How do I know the chicken is done?
Check several of the largest pieces with an instant-read food thermometer inserted into the center. The safe minimum internal temperature for chicken is 165°F (74°C). Color and cooking time alone are not reliable safety checks.
Why are my sweet potatoes still firm?
They may be cut larger than ½ inch, or the skillet may not have been covered tightly enough during the steaming step. Add a tablespoon or two of water, cover again, and cook for a few minutes, checking with a fork. Drain or uncover the pan afterward so the hash does not become watery.
Can I make this without a lid?
Yes, though the potatoes may take longer to soften. Add a little more water or broth, cover the pan with a baking sheet that fits securely if safe to do so, or cook the potatoes longer over medium-low heat, stirring and checking regularly. Do not leave a makeshift cover unattended.