{Fried egg on top!}
{Sweet potatoes--learn how to cut them here}
{Parboiling sweet potatoes}
{Drain and dry sweet potatoes}
{Frying sweet potatoes}
{Nice color!}
{Add peppers, onion, and garlic (I added mushrooms that needed using--delicious!)}
{Add chicken}
Serves 4
Ingredients
1 pound sweet potatoes, peeled and diced
4 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 peppers, diced
2 cups cooked chicken, diced or shredded
Pinch of chili flakes
4 eggs, fried
- Bring a large pot of water to boil and add sweet potatoes; cook until potatoes are halfway done (al dente).
- Drain potatoes and let dry (might have to toss them every few minutes).
- Meanwhile, heat 2 tablespoons butter in skillet and add potatoes; let cook on one side without stirring them.
- Place sweet potatoes in a bowl.
- Add remaining butter to pot and let melt; add peppers, onions, and garlic; cook until tender.
- Add chicken and chili flakes and cook until heated through.
- Add sweet potatoes and heat through.
- Meanwhile, fry eggs in a pan.
- Serve hash with eggs.
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