Roasted Sweet Potato Hash with Chicken


Until a few months ago I never really thought about making hash.  Potatoes aren’t really my thing and I guess I never thought to think outside the box and use a different root vegetable.  But as I’ve started to cook many paleo meals within the last 6 months my cooking has shifted.  These days I’m all about roasted vegetable medleys with added protein, typically sausage.  Hash is pretty much a variation of this.


I love root vegetables.. rutabaga, parsnips, sweet potatoes, carrots, turnips, celeriac, beets, sunchokes, jicama – pretty much all of them except for white potatoes.  So I’m not sure why I never thought to make hash with other root vegetables.  But now I’m on board!


I roasted sweet potatoes with onion and seasonings in bacon grease, topped with crispy bacon and parsley, and added in some shredded chicken for extra protein.  I went the rotisserie chicken route, convenience!  You could leave the recipe as is or add in some roasted beets.  I realize not everyone likes beets, which is why I made them optional.  But I can promise sweet potatoes and beets make a great combination!  I roasted the beets separately from the sweet potatoes, but you can roast them together if you prefer.  Cia currently loves beets but not sweet potatoes, another reason I roasted them separately.  The things we do for our children. :)


Roasted Sweet Potato Hash

  • 4 slices bacon
  • 2 medium-large sweet potatoes, peeled and chopped into 1/4-1/2″ dice.
  • 1 medium onion, sliced into thin half moons
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • s&p
  • 1/4 cup chopped parsley
  • 1 1/2 – 2 cups shredded rotisserie chicken
  • 2 medium beets, optional
  1. Preheat oven to 375º.  Wrap beets in foil and bake for 45-60 minutes until fully cooked through and can be easily pierced with a fork.  Set aside to cool.
  2. Cook bacon in a large skillet over low heat, rendering out the fat.  Once browed remove bacon and set aside on a plate.  Leave bacon grease in skillet.
  3. Preheat oven to 425º.
  4. Add sweet potato, onion, garlic powder, and smoked paprika to the bacon grease.  Season generously with s&p and mix well.  Place in oven and roast for 20-30 minutes until sweet potato is tender and onion is slightly browned.
  5. Meanwhile, if using beets, peel and chop them into 1/4″ dice.  The skins should slide right off but use a paper towel to help rub it off if needed.
  6. Remove from the sweet potatoes from the oven and mix in rotisserie chicken.  Add in the beets if using.
  7. Top with parsley.

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