Sweet Potato and Chicken Breakfast Hash

Over the weekend, my husband and I ate like royalty! We had sauteed scallops (I'm a little obsessed with scallops at the moment), grilled chicken and steak, baked asparagus and sweet potatoes, garlic quinoa and brown rice, and toasty sourdough bread. Oh, and a fabulous bottle of pinot nior we got on sale! We both kept saying how we felt like we were out to eat at a fancy restaurant. If I just closed my eyes and blocked out the fact that I was wearing sweatpants and a pony tail, I could imagine sitting at a candle lit table; soft music playing in the background, with an attentive server filling my wine glass and fetching another cloth napkin for me when mine fell off my lap.

Needless to say we were pretty stuffed at the end of the night. With only a little left over, I decided a breakfast hash the next morning was in order. Making good use of the leftover sweet potato and chicken, I threw together a surprisingly delightful breakfast that reminded us of the amazing restaurant-quality meal from the night before.

Sweet Potato and Chicken Breakfast Hash

• 1/2 sweet potato, peeled and cubed
• 1/2 onion, chopped
• 1/4 cup mushrooms, chopped
• 1 teaspoon minced garlic
• 1/2 chicken breast, grilled and chopped
• 1/2 cup black beans, drained
• 2 eggs
• green onion, chopped
• diced tomato
• any other leftovers you might have in the fridge!

Boil the sweet potatoes for 5-8 minutes, if not already cooked. Drain and set aside.

Sautee onions, mushrooms, and garlic (and any other ingredients you want to throw in!) for 5 minutes over medium heat, or until onions are translucent. Add potatoes, chicken, and beans. Cook for about 3 more minutes.

Make two wells in the mixture, and crack an egg into each well. Season with salt and pepper; cover and cook for 5-7 minutes over medium-low heat. 

Top with chopped green onion and diced tomato. We also heat it up a bit with hot sauce. I suppose you could also add cheese, if that's your thing! De-lish!!

Always ready to play!