Ingredients
1tbspolive oil
1medium onion,chopped
10ozsweet potatoes,peeled, diced into ½-inch pieces
2tspdried thyme,fresh or ¾ tsp
½tspgarlic powder
¼tsppaprika
8ozchicken breast,leftover rotisserie, diced into ½-inch pieces
4large eggs
1tbspchives,fresh chopped
Preparation
Heat a 10-inch nonstick oven safe skillet over medium heat.
Add the oil and onions to the pan and cook until the onions are golden, for 5 to 6 minutes.
Add the sweet potatoes and thyme.
Season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Stir to combine.
Add 2 to 3 tablespoon water, cover and cook the sweet potatoes over medium-low heat.
Stir occasionally until crisp and tender for about 8 to 12 minutes.
Add the chopped chicken to the skillet and cook 2 minutes, uncovered.
Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover.
Cook until the whites are set, but the yolks are still runny, for about 5 to 7 minutes.
Top with fresh herbs.
