This vibrant one-pan hash combines seasoned chicken with crispy sweet potatoes, black beans, and colorful peppers, topped with fried eggs and avocado for a hearty meal that works any time of day.
Recipe Details
Ingredients
- 680g boneless, skinless chicken thighs, diced
- 900g sweet potatoes, peeled and diced into 1cm cubes
- 60ml olive oil, divided
- 1 large red onion, diced
- 2 medium bell peppers (1 red, 1 yellow), diced
- 2 medium jalapeño peppers, seeded and minced
- 4 cloves garlic, minced
- 425g can black beans, drained and rinsed
- 200g corn kernels (fresh or frozen)
- 15ml chili powder
- 10ml ground cumin
- 10ml smoked paprika
- 2.5ml cayenne pepper
- to taste salt and freshly ground black pepper
- 6 large eggs (optional)
- 2 large ripe avocados, sliced
- 30g fresh cilantro, chopped
- for serving lime wedges
- 120ml sour cream
- to taste hot sauce
- 115g queso fresco, crumbled
Instructions
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Season 680g boneless with 15ml chili powder, 10ml ground cumin, 10ml smoked paprika, 2.5ml cayenne pepper, and to taste salt and freshly ground black pepper.
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Heat 30ml (2 tbsp) 60ml olive oil in large cast-iron skillet or heavy pan over medium-high heat.
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Add seasoned chicken and cook 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer to plate.
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Add remaining olive oil to skillet. Add 900g sweet potatoes in single layer. Cook without stirring for 5 minutes to develop crispy bottom.
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Stir sweet potatoes and continue cooking 8-10 minutes, stirring occasionally, until tender and crispy on edges.
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Add 1 large red onion, 2 medium bell peppers (1 red, and 2 medium jalapeño peppers. Cook 5 minutes until vegetables soften.
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Add 4 cloves garlic and cook 30 seconds until fragrant.
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Return chicken to skillet. Add 425g can black beans and 200g corn kernels (fresh or frozen). Stir to combine and heat through, about 3 minutes.
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Create 6 wells in hash. Crack 6 large eggs (optional) into wells if using. Cover skillet and cook 5-7 minutes until eggs are set to desired doneness.
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Remove from heat. Top with 2 large ripe avocados, 30g fresh cilantro, and 115g queso fresco.
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Serve with for serving lime wedges, 120ml sour cream, and to taste hot sauce on the side.
Tips
Sweet Potato Success: Cut uniformly for even cooking. Don't stir too often - let them develop crispy edges.
Chicken Options: Use rotisserie chicken to save time, or substitute with chorizo for extra flavor.
Heat Level: Adjust jalapeños and cayenne to taste. Remove seeds for milder heat.
Egg Alternatives: Skip eggs for dinner service, or top with poached eggs instead of fried.
Make-Ahead: Prep all vegetables night before. Cook hash and add fresh toppings when serving.
Serving Variations: Wrap in tortillas for burritos, or serve over rice for a bowl meal.
Vegetarian Version: Omit chicken, double beans, and add 225g (8 oz) mushrooms for heartiness.
Storage: Hash keeps 3 days refrigerated. Reheat in skillet and add fresh toppings.