I love any sort of hash for many reasons! First off, you cook everything in one pan, and I always appreciate fewer dishes (who doesn’t?!). Second, they are crazy delicious, especially this one! This is also my favorite way to cook eggs, it’s super easy and doesn’t require any flipping, just the lid to your pan!
I clearly love torturing myself as I’m still on the autoimmune protocol and this definitely isn’t on my menu (for now!). Sad day. Just kidding, I don’t really care all that much, and I’ve made this hash enough times to know just how amazing it is! It’s my husband’s favorite, so I made it for him and actually wrote out my recipe this time! Since changing my diet to a paleo diet, my relationship with food has completely changed. I used to have such an emotional attachment to it! Throughout my life, my doctors have taken me off of all food for extended periods of time, where I was only fed through an IV, and let’s just say that made for a very interesting relationship with food. I was pretty much obsessed with food. Don’t believe me? Just wait for my next post!
For anyone wondering, I haven’t noticed any changes while on the autoimmune protocol, but I also wasn’t having any sort of autoimmune symptoms beforehand. It was just pure curiosity, and the desire to know exactly what works for my body. After all, I grow 6 tomato plants in my garden every summer, so I want to be sure my body loves them before I plant them again this year! Only 13 days to go until I can reintroduce the foods that are off limits, but who’s counting?!
If you can get your hands on some Japanese yams, I highly recommend them! They’re purple on the outside and white on the inside. They started to show up at my farmers market, as well as Whole Foods. They don’t have as much moisture in them as regular sweet potatoes, which makes them really crisp up when turned into a hash or fries! They’re also not quite as sweet either! They’re my favorite!
Hope you love this hash as much as my family does!
- 2 tbsp coconut oil, divided
- 1 large sweet potato or yam (I used a Japanese yam)
- 1 lb chicken thighs, diced (or leftover rotisserie chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup clean hot sauce (I use Franks Original Red Hot)
- 4-6 eggs (preferably pastured)
- 1 tbsp water
- 1-2 tbsp parsley or chives, minced (optional)
- Salt & pepper, to taste
1. Either grate your sweet potato with a box grater, or shred in a food processor using the grating attachment.
2. Heat a pan over medium-low heat. Add 1 tbsp of coconut oil to the pan. **I highly recommend using a non-stick pan as the hash will stick if you don’t. I learned the hard way! I use these awesome green pans, non-stick without the chemicals!
3. Add the onion to the pan and cook until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken to the pan and sauté until cooked through. If you’re using rotisserie chicken, you can just heat it up for a minute in the pan. Place the onion, garlic and chicken mixture into a clean bowl. Mix in the ¼ cup of hot sauce.
4. Return the pan to the heat and add the remaining 1 tbsp of coconut oil. Once the oil has melted, add the grated sweet potato to the pan. Once the sweet potato has browned on the bottom, flip it (I do this in sections).
5. Add the chicken mixture to the top of the sweet potatoes, and spread out evenly. Crack the eggs on top of everything in the pan. Add the 1 tbsp of water to the pan, and immediately cover with a lid. This will help the eggs steam and cook evenly. Keep an eye on the eggs (they’ll cook quickly) and remove the cover once they are cooked to your liking. Top with the parsley/chives (if using). Avocado would be awesome too! Eat up!