Sweet Potato & Corn Hash with Seared Chicken

This sweet potato and corn hash with seared chicken recipe is such a great mid-week fix. For days when you are coming home from school pick up and work. For when you have about 30 minutes until your kids lose their shit.

This sweet potato and corn hash comes together so fast that it’s a great standby to keep on hand weeknights, and when served with seared chicken, it’s so easy and flavorful that I make it when we’ve got company, too.

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Sweet Potato & Corn Hash
  1. Small dice your sweet potato (no need to peel it) & cut the kernels off the corn. (An easy trick to cutting the kernels off an ear of corn - Lay it down on the cutting board long ways and cut along the sides. Basically turning your round ear of corn into a square)
  2. Chop you cilantro & scallions and keep seperate
  3. Heat a bit of oil in a pan on medium high heat. Throw in the sweet potato and cook until a bit brown and just tender. Do not season yet & be sure not to cook too much because they will get mushy.
  4. Add corn and season with salt & pepper. Cook 2-3 minutes until corn is cooked through.
  5. Add chopped cilantro & scallions and season again to taste. Set aside in a bowl.
Seared Chicken
  1. Using the same pan, heat oil until smoking.
  2. Season chicken with salt & pepper and add to the pan
  3. Cook until browned and cooked through. About 5-7 minutes.
  4. Lower the heat and add a pad of butter to the pan & your garlic.
  5. Using a wooden spoon, scrap the bottom of the pan to get those brown chicken bits off. It's ok if the butter begins to brown a little. That's yummy!
  6. Squeeze juice of 1 lemon & season with a little salt & pepper. If the sauce is a little thick, you can add a bit of chicken stock or water to thin out.
  7. Serve the chicken on top of the hash and drizzle with a little of the lemony pan sauce. Enjoy!
Recipe Notes

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

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