Chicken Sweet Potato Hash with Poached Eggs

It's not often that I post non-vegan recipes but I want to encourage all my friends to try something new.

Serves 4: Hands-on Time: 45 minutes Total Time: 45 minutes

• pinch of salt
• 16 oz boneless, skinless chicken breasts or boneless, skinless chicken thighs
• 2 tsp olive oil
• 1 1/4 lb sweet potatoes, peeled and diced 1/4 inch
• 1 cup halved and thinly sliced red onion
• 1/2 tsp smoked paprika, plus additional for garnish
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 cup finely chopped fresh cilantro
• 4 eggs, poached

1. Season a large pot of water with salt and bring to a simmer. Add chicken, cover and bring to a simmer. Add chicken, cover and simmer until an instant-read thermometer registers 165F when inserted in center of chicken, 8 to 10 minutes. Remove from pot and set aside until cool enough to handle. With 2 forks, shred chicken.
2. Meanwhile, in a large, wide nonstick skillet, heat oil on medium. Add potatoes and onion and saute, stirring occasionally, until potato is just tender, about 15 minutes.
3. Gently fold chicken into potato mixture and cook, stirring occasionally, until potatoes and chicken are browned, 5 to 10 minutes. Stir in paprika, cumin, salt and cilantro. To serve, top with eggs and additional paprika (if using). Serve immediately. 

Nutrients per serving:

(1 1/4 cups hash mixture and 1 poached egg):

calories 294 total fat 10g sat fat 3g monounsaturated fat 4g polyunsaturated fat 2g carbs 14g fiber 3g sugars 5g protein 35g sodium 368mg cholesterol 285mg