RANCH CHICKEN SWEET POTATO HASH | HIDDEN VALLEY® RANCH
Ranch Chicken Sweet Potato Hash
Provided by Hidden Valley
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
In a large skillet, heat olive oil until shimmering.
Add onion and sweet potatoes and cook for about 15–20 minutes, stirring occasionally, until potatoes are cooked through and onion is translucent.
Add chicken and ranch powder until heated through and serve on warmed tortillas.
Optional: Serve on corn or flour tortillas. Wrap tortillas loosely in foil, place in oven on "warm" setting (or 200°F) for 10 minutes.
Nutrition Facts : Calories 0
SKILLET SWEET POTATO CHICKEN HASH WITH EGGS - SKINNYTASTE
Steps:
- 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, 5 to 6 minutes.
- Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.
- Add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, 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, about 5 to 7 minutes. Top with fresh herbs.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 265 kcal, CarbohydrateContent 18 g, ProteinContent 25 g, FatContent 10 g, CholesterolContent 222 mg, SodiumContent 328 mg, FiberContent 3 g, SugarContent 3 g
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CHICKEN, CHORIZO AND SWEET POTATO HASH | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 425 calories per serving
Preheat the oven to 200°C/fan 180°C/gas mark 6. Bring a large pan of water to the boil. Heat a wide, high-sided pan that can go in the oven and also has a lid. Cook the chorizo slices uncovered on the hob for 3-4 minutes, until golden and releasing oil, then transfer to a bowl with a slotted spoon. Add the chicken slices and cook for 4-5 minutes, until golden all over. Remove from the pan and set aside with the chorizo.
Heat the oil in the pan, then add the onion and cook for 3-4 minutes. Add the butternut squash and sweet potato and paprika and cook for 10-12 minutes, adding a splash of water if the pan starts to dry out. Cook with the lid on, stirring regularly, until softened and lightly golden. Add the chicken and chorizo pieces, then top with the tomatoes and cook, uncovered, in the oven for 12-15 minutes, until the tomatoes are beginning to soften.
Meanwhile, wilt the spinach in a large pan with a splash of water and drain over a sieve. Bring a large pot of water to the boil. Crack an egg into a ramekin. Create a whirlpool in the pot of boiling water by stirring with a slotted spoon. Carefully add the egg to the water and cook for 3 minutes, then remove with a slotted spoon and leave the poached egg to drain on kitchen paper. Repeat with the remaining eggs. Once the hash has finished cooking, top with the poached eggs and spinach and garnish with the parsley.
CHICKEN SWEET POTATO SKILLET RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 392 calories per serving
- In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
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