Chicken and Sweet Potato Hash with Poached Eggs

5.0/5 rating (3 votes)
Chicken and Sweet Potato Hash with Poached Eggs

This is a great recipe from my Cook Once Meals All week series. You can prepare my Chicken and Sweet Potato Hash with Poached Eggs in advance and just warm them cook the eggs when you are ready for dinner. Paleo dinner on the table in 15 minutes!

If you have a Hamilton Beach Egg Cooker you have have poached eggs done in no time at all..



  • 4 bacon strips, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 large potatoes, chopped
  • 1 red bell onion, chopped
  • 1 tablespoon olive oil
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 4 large eggs


  1. In a large sauté pan over medium-high heat, cook bacon until crisp. Remove with a slotted spoon onto a plate lined with a paper towel.

  2. In the same pan add with the bacon fat onion and sauté for 2 minutes then add in garlic; cook 1 minute longer.  Add in chicken, potatoes and peppers then drizzle in olive oil.

  3. Cover and cook for 10 minutes or until the chicken is no longer pink.

  4. Stirring once. Stir in the peas,  parsley, salt and pepper.

  5. Make four wells in the hash; break an egg into each well. Cover and

  6. Cook over low heat for 8-10 minutes or until eggs are completely.

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