Savory Chicken and Sweet Potato Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A rustic breakfast or brunch dish featuring crispy sweet potatoes, tender chicken, and a sunny-side-up egg, seasoned with smoked paprika. This american-inspired chicken ready in about 30 minutes pairs medium, diced bell peppers, large, finely chopped onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced into 1/2-inch cubes sweet potatoes
• 4 oz, sliced into bite-sized pieces chicken thighs
• 1 medium, diced bell peppers
• 1/2 large, finely chopped onion
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sweet potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy.
2. Step 2: Push sweet potatoes to one side, add chicken and cook for 5 minutes until browned and nearly cooked through. Stir in bell peppers, onion, paprika, garlic powder, salt, and pepper; cook 5 minutes until vegetables are tender.
3. Step 3: Create two wells in the hash, crack eggs into each, and cook 3-4 minutes until whites are set and yolks are runny. Serve immediately.