Rotisserie Chicken Breakfast Hash with Sweet Potatoes and Greens

How to Make Rotisserie Chicken Breakfast Hash with Sweet Potatoes and Greens

1. 1

   Step 1: Sear the sweet potatoes

   Heat a large, heavy skillet over medium-high heat and add the olive oil. Add the diced sweet potatoes, smoked paprika and a generous pinch of salt and black pepper; toss to coat. Cook, stirring every few minutes, until the potatoes are browned and beginning to soften, about 10–12 minutes.

   For this step

   • 3 cups (diced)Sweet potatoes, peeled and diced
   • 2 tbspOlive oil
   • 1 tspSmoked paprika
   • 1 to tasteSalt and freshly ground black pepper
   
2. 2

   Step 2: Cook onion and garlic

   Push the sweet potatoes to one side of the pan, add a touch more oil if the pan is dry, then add the diced onion. Cook until the onion is translucent, 3–4 minutes, then stir in the minced garlic and cook another 30–60 seconds until fragrant.

   For this step

   • 1 mediumYellow onion, diced
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Add chicken and greens

   Stir the shredded rotisserie chicken into the skillet to warm through, then add the baby kale and toss until the greens wilt and everything is evenly heated, about 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed.

   For this step

   • 2 cups (shredded)Rotisserie chicken, shredded
   • 3 cups (packed)Baby kale (or baby spinach), packed
   
4. 4

   Step 4: Make wells and cook the eggs

   Using a spatula, make four small wells in the hash and crack an egg into each well. Reduce heat to medium-low, cover the pan, and cook until egg whites are set and yolks reach your desired doneness, about 4–6 minutes for runny yolks.

   For this step

   • 4 largeLarge eggs
   
5. 5

   Step 5: Finish and serve

   Remove the skillet from the heat and let rest 1 minute; sprinkle with additional black pepper if desired. Serve hot straight from the pan or divide onto plates so each portion has a mix of sweet potato, greens, chicken and an egg.
   

1. Heat a large, heavy skillet over medium-high heat and add the olive oil. Add the diced sweet potatoes, smoked paprika and a generous pinch of salt and black pepper; toss to coat. Cook, stirring every few minutes, until the potatoes are browned and beginning to soften, about 10–12 minutes.
2. Push the sweet potatoes to one side of the pan, add a touch more oil if the pan is dry, then add the diced onion. Cook until the onion is translucent, 3–4 minutes, then stir in the minced garlic and cook another 30–60 seconds until fragrant.
3. Stir the shredded rotisserie chicken into the skillet to warm through, then add the baby kale and toss until the greens wilt and everything is evenly heated, about 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
4. Using a spatula, make four small wells in the hash and crack an egg into each well. Reduce heat to medium-low, cover the pan, and cook until egg whites are set and yolks reach your desired doneness, about 4–6 minutes for runny yolks.
5. Remove the skillet from the heat and let rest 1 minute; sprinkle with additional black pepper if desired. Serve hot straight from the pan or divide onto plates so each portion has a mix of sweet potato, greens, chicken and an egg.