This ground chicken and sweet potato breakfast hash is filling, nourishing, and loaded with sweet and savory flavors that will leave you coming back for more. Served with eggs on top, this is weekend (or weekday!) perfection. Don’t be afraid to whip this up for a weeknight dinner, either. Enjoy!
Ground Chicken Breakfast Hash
Ingredients
- 2 medium sweet potatoes; peeled and diced small
- 1 Tbsp olive or coconut oil
- salt and pepper; to taste
- 1 lb Isernio’s Ground Chicken
- 1 tsp cinnamon
- 1 tsp sage; fresh is best if you can swing it!
- 1 tsp thyme; fresh is best if you can swing it!
- 1/2 tsp turmeric
- 1/2 tsp red pepper chili flakes (optional)
- 3 cloves of garlic; minced
- 1/2 yellow or white onion; diced
- 1 apple; diced
- 1 bunch of kale; rined, de-ribbed & chopped
- 2 Tbsp olive oil, for cooking
- 2-8 eggs; for serving / optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine diced sweet potatoes, 1 Tbsp of olive oil, ½ tsp cinnamon and salt & pepper in a bowl. Once mixed well, spread onto the prepared baking sheet. Roast potatoes for 20-30 minutes depending on size. Remove from the oven and let cool.
- Meanwhile: brown meat in 1 Tbsp of olive oil, adding salt, pepper, and the remaining seasonings.
- Once the Isernio’s Ground Chicken has cooked a few minutes, add the garlic and onion. Continue browning the meat, breaking it up into small size pieces.
- Add the diced apple. Cook for another 3-5 minutes.
- Add the roasted sweet potatoes. Cook for another 3-5 minutes.
- Lastly, add the kale.
- Remove from the heat and serve.
- In a separate frying pan, cook 2-3 eggs per person. We recommend a sunny side up egg.
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