Barbecue Chicken and Sweet Potato Hash
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Generally speaking, a hash is made from diced potatoes with leftover meats. For this recipe, use braised chicken, barbeque sauce, sweet potatoes and thyme.
  • 1 cup leftover chicken, turkey, or duck, shredded
  • ½ 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:
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup malt or apple cider vinegar
  • 4 tablespoons tomato paste
  • 1 garlic clove, finely chopped
  • ½ teaspoon hot smoked paprika
  • ½ teaspoon dried mustard
  • ½ teaspoon cayenne pepper, or more
  1. Pre-heat the oven to 450°F.
  2. With you hands, squeeze extra moisture from the grated potato and sweet potato.
  3. In a large bowl, mix all of the ingredients together and season with salt and pepper.
  4. You can cook these in either small pie pans or a muffin tin (6 large or 8-10 smaller).
  5. If using a muffin tin, pour a spoonful of oil into each mold and heat up the pan in the oven for 5 minutes (until the oil is really hot) before putting equal amounts of chicken/potato mixture into each mold.
  6. Cook in the oven for 25-35 minutes, depending on the size, until golden brown.
  7. Serve right away with a side of barbecue sauce, if desired.
Barbeque sauce:
  1. Mix all the ingredients together and simmer for 5 minutes. Set aside.
Recipe by Honest Cooking at