Chicken With Sweet Potato Hash Browns

It’s hard to find a breakfast on the Paleo plan that doesn’t include eggs, but this

is one. You can serve it with eggs if you’d like, of course, but this dish stands on it’s

own pretty well. Dark meat chicken works nicely here, but use whatever you have

on hand—it will still be delicious. The sweet potatoes make an excellent substitute

to traditional greasy and high carb hash brown potatoes.

Ingredients:

2 sweet potatoes, peeled and diced into small pieces

2 tablespoons extra virgin olive oil

1/2 small onion, diced

1 teaspoon each, dried thyme and oregano

4 free-range, organic chicken thighs, cooked, meat pulled off bones and chopped

or shredded

Freshly ground black pepper, to taste

Directions:

Either in a microwave or steamer, steam sweet potatoes until tender and easily

pierced with a fork, about 12 minutes. Divide in half and mash one half with a

fork or potato masher.

In a large skillet, heat oil over medium-high heat. Add onion, cook until tender.

Add chicken and spices and combine.

Add both sweet potato mixtures to the pan and combine the mixture

thoroughly. Add freshly ground black pepper to taste.

Continue cooking until browned on the bottom, then flip to cook the other side

until browned. Break up into small pieces and serve.

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