Skillet Sweet Potato Chicken Hash with Eggs

AMAZING! I had a dish like this once at a restaurant and loved it. However, I used cubed sweet potatoes instead of sweet potato hash browns. this recipe is so simple and there are not a lot of ingredients. The hardest part is cubing the sweet potatoes. It just takes time. I will be making this dish again and again and again.

Ingredients

1 Tbsp of coconut oil
Sweet potatoes, cubed
2 Tablespoon of dried thyme
1 Tablespoon of garlic powder
1 Tablespoon paprika
Rotisserie chicken breast, cubed or diced
4 Large eggs

Himalayan sea salt

Pepper

1/4 Cup of red cabbage (A little more than 1/4)

Avocado, sliced

Sriracha sauce

Directions

1. Place the oil in a skillet or large pan 

2. Add the sweet potatoes and thyme, salt, garlic powder, paprika and pepper and stir to combine

3. Add 2 to 3 tbsp of water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender. This will take about 10 minutes 

4. Add the chopped chicken and red cabbage and cook for 2 minutes, uncovered

5. Make 4 wide holes in the hash

6. Crack 1 egg into each well and season with pepper and cover

7. Cook until the whites are set, but the yolks are still runny, about 7 minutes