Description
This Barbecue Chicken and Sweet Potato Hash combines shredded braised chicken with sweet and regular potatoes, barbecue sauce, and thyme for a savory and satisfying dish perfect for breakfast or lunch.
Ingredients
Scale
Hash:
- 1 cup leftover chicken, turkey, or duck, shredded
- 1/2 cup barbecue sauce
- 1 medium potato (~150g), grated
- 1 medium sweet potato (~175g), grated
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 egg
- 3-4 sprigs thyme, leaves only, fresh or dried
- sea salt + ground black pepper
- sunflower or grapeseed oil
Barbeque sauce:
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup malt or apple cider vinegar
- 4 tablespoons tomato paste
- 1 garlic clove, finely chopped
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon dried mustard
- 1/2 teaspoon cayenne pepper, or more
Instructions
- Preheat the oven to 450°F (232°C).
- Using your hands, squeeze the extra moisture from the grated potato and sweet potato.
- In a large bowl, combine the shredded chicken, barbecue sauce, grated potatoes, sliced onion, garlic, and thyme. Season with salt and pepper to taste.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30-40 minutes, stirring halfway through, until the hash is golden brown and crispy on the edges.
- Serve hot, optionally with a dollop of crème fraîche on top.
Notes
For best results, make sure to squeeze out as much moisture as possible from the grated potatoes to ensure a crispy texture. You can substitute the braised chicken with leftover turkey or duck. Serve with a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 45