Buffalo Chicken Hash Recipe
Buffalo chicken hash is everything you crave for game day. A healthy and tasty breakfast made in one pan in 30 minutes.
Servings 2
Calories 431kcal
Ingredients
- 1 cup Sweet Potato cubed (125g)
- 1 tablespoon Olive Oil
- 1/2 small Onion Chopped
- 2/3 cup Red Pepper Thinly sliced
- 2 teaspoons Garlic Minced
- 2 links Chicken Sausage Sliced
- Salt and Pepper Pinch of each
- 1/2 cup Reduced Fat Shredded Cheddar Cheese (omit for paleo/whole30)
- 2 Eggs
For Topping:
- Hot Sauce Drizzle
- 1 Green Onion Sliced
Instructions
- Heat your oven to 400°F.
- Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
- In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.
- Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
- Sprinkle the grated cheese on and stir to mix it into the potato mixture.
- Make two wells in the hash and crack the eggs into them gently. Cover and place into the oven until the eggs are cooked as much as you like them. I like my yolks runny, which took about 4-5 minutes.
- Drizzle with buffalo sauce and diced green onion and serve.
Nutrition
Calories: 431kcal | Carbohydrates: 25g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 230mg | Sodium: 1146mg | Potassium: 477mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11646IU | Vitamin C: 70mg | Calcium: 181mg | Iron: 2mg