Sweet Potato Chicken Hash

This sweet potato and chicken hash skillet is a satisfying onepan meal full of colors, textures, and warming spices. It works wonderfully as a quick weeknight dinner or a relaxed weekend brunch. Tender cubes of chicken pair perfectly with caramelized vegetables and fresh spinach, all brought together by the subtle smokiness of paprika.

I first made this after craving something hearty yet healthy, and it quickly became a favorite in our household. Now whenever I cook it, the aroma fills the house and everyone gathers around the kitchen eager to eat.

Ingredients

• Boneless skinless chicken breast: cut into cubes for tenderness and easy even cooking
• Sea salt: to enhance all the flavors naturally
• Freshly ground black pepper: adds a little mild heat and depth
• Smoked paprika: that gives a warm smoky flavor without needing actual smoke choose Spanish smoked paprika if possible for best results
• Garlic powder and onion powder: to boost the savory notes deeply
• Chicken bouillon powder: adds an extra layer of umami quality brands make a noticeable difference
• Olive oil: both for cooking and flavor extra virgin if you want a fruity touch but regular works too
• Sweet potatoes: peeled and cut into uniform cubes so they cook evenly and provide natural sweetness and vibrant color
• Red bell pepper: sliced for crunch and color contrast
• Yellow onion: sliced to caramelize and bring sweetness
• Fresh spinach: lightly packed to add freshness and balance
• Fresh garlic: minced to impart aroma and punch
• Additional smoked paprika salt and pepper: to season the vegetables perfectly

Instructions

Season the Chicken:

In a medium bowl combine the chicken cubes with sea salt black pepper smoked paprika garlic powder and onion powder. Sprinkle in the chicken bouillon powder then drizzle olive oil on top. Toss everything until every piece is coated evenly. Let the mixture rest while you prepare the vegetables so the chicken absorbs the seasoning.

Cook the Chicken:

Heat a large heavy skillet over medium high heat for about one to two minutes. Add the chicken in a single layer and cook without stirring for three to four minutes so it browns well. Turn and continue cooking while stirring until the chicken is cooked through and nicely browned about another three to four minutes. Remove chicken to a plate leaving the pan drippings behind.

Cook the Sweet Potatoes:

Lower the heat to medium and add olive oil to the same skillet. Stir in the sweet potato cubes coating them with oil and browned bits. Spread them into an even layer then cover the skillet and cook for five minutes. Uncover and stir gently then cook uncovered until edges brown and potatoes are nearly tender about five more minutes.

Add Peppers Onions and Garlic:

Add sliced red bell pepper and onion to the skillet with sweet potatoes. Stir frequently cooking until the vegetables soften and begin to brown on the edges about four to five minutes. Stir in minced garlic smoked paprika salt and black pepper and cook for just thirty seconds to bring out the fragrance.

Wilt the Spinach and Finish the Hash:

Add fresh spinach in handfuls stirring each batch until fully wilted. Return the chicken and any rested juices to the skillet and stir to combine everything. Cook for two to three minutes more until hot and flavors have blended. Taste and adjust seasonings before serving hot straight from the skillet.

I remember the first time I used smoked paprika in this recipe my family kept guessing the secret ingredient while enjoying the deep smoky note lingering in each bite.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat to keep the chicken tender and avoid drying out the sweet potatoes. You can also warm it in the microwave but stir halfway through for even heating.

Ingredient Substitutions

If you do not have smoked paprika regular paprika works too but the smoky dimension will be missing. Sweet potatoes can be swapped with butternut squash or regular potatoes though cooking times may vary. Use chicken thighs if you prefer darker meat just reduce the cook time slightly to avoid dryness.

Serving Suggestions

Serve this hash topped with a fried or poached egg for a complete meal. Add a sprinkle of crumbled feta or goat cheese for tanginess. Pair with a simple green salad or crusty bread for extra texture.

This sweet potato and chicken hash skillet is a colorful nutritious onepan meal that comes together easily. It reheats well and makes a satisfying family dinner.

Common Questions About the Recipe

→ What type of chicken is best for this dish?

Boneless, skinless chicken breast cut into cubes works best for even cooking and tender texture in the skillet.

→ Can I substitute the sweet potatoes with another vegetable?

Yes, diced butternut squash or carrots can offer a similar sweetness and texture if sweet potatoes are unavailable.

→ How do I ensure the chicken stays moist when cooking?

Coat the chicken with oil and seasonings, then avoid stirring too often during searing to develop a flavorful crust and retain moisture.

→ What is the best way to caramelize the vegetables evenly?

Cook the vegetables over medium heat, stirring occasionally, until they soften and brown slightly at the edges for deeper flavor.

→ Can I prepare this dish ahead of time?

Yes, you can cook the components separately and combine them when reheating to maintain the texture and flavors.