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Chicken and sweet potato hash

  • 1review
  • 56saves
  • 27min

About this recipe: This is a great supper dish to make with leftover roast chicken, or with turkey. Sweet potatoes are a colourful addition to the potatoes traditionally used in a hash, and sweetcorn adds a delightful texture. With its simple yogurt sauce, the hash needs only a crisp mixed salad and crusty, rustic bread to make a delicious meal.

Norma MacMillan

Ingredients
Serves: 4 

  • 300 g (10½ oz) potatoes, peeled
  • 500 g (1 lb 2 oz) orange-fleshed sweet potatoes, peeled
  • 225 g (8 oz) leeks, sliced
  • 2 tbsp sunflower oil
  • 225 g (8 oz) cooked chicken meat, without skin, diced
  • 170 g (6 oz) frozen sweetcorn, thawed with boiling water and drained
  • 8 sun-dried tomatoes packed in oil, drained and chopped
  • 1 tsp paprika
  • salt
  • Yogurt-garlic sauce
  • 150 g (5½ oz) plain low-fat yogurt
  • 1 small garlic clove, crushed
  • ½ tsp paprika

Method
Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Cut the potatoes and sweet potatoes into small bite-sized chunks. Drop into a pan of boiling water, bring back to the boil and boil for 2 minutes. Add the leeks and cook for a further 1 minute. Drain well.
  2. Heat the oil in a large non-stick frying pan and add the leeks and potatoes. Cook over a moderate heat, stirring frequently, for 3–4 minutes or until beginning to brown.
  3. Add the chicken, sweetcorn, sun-dried tomatoes, paprika and salt to taste, and mix thoroughly. Continue cooking for 3–5 minutes, pressing down well to make a cake in the pan, and turning it over in chunks, until brown and crispy on both sides.
  4. For the sauce, put the yogurt, garlic and paprika in a bowl and stir to mix. Serve portions of hash topped with the yogurt sauce.

Some more ideas

Use 1 can sweetcorn, packed without sugar, about 200 g, well drained, instead of the frozen sweetcorn. * To make a fruity, spicy chicken or turkey hash, chop 1 onion, 1 red pepper and 1 red-skinned dessert apple, and sauté together in the oil for 2 minutes. Then stir in 1 tbsp of your favourite curry spice blend and 2 tbsp sultanas or raisins. Add 550 g (1¼ lb) cooked potatoes and/or cooked sweet potatoes, cut into small bite-sized chunks, and cook over a moderate heat until beginning to brown. Mix in the cooked chicken or turkey together with 1 tbsp mango chutney, and finish cooking for 3–5 minutes, pressing into a cake and turning in chunks. Serve topped with Tzatziki.

Plus points

Sweet potatoes are an excellent source of beta-carotene, an antioxidant that helps to protect against heart disease and cancer. Sweet potatoes also provide good amounts of vitamin C and potassium, and contain more vitamin E than any other vegetable. * Both potatoes and sweet potatoes are starchy carbohydrate foods, as are pasta, rice, bread and other grains. Starchy carbohydrates should make up almost half of the daily calorie intake in a healthy diet.

Each serving provides

A, B6, C, E, B1, folate, copper, iron, potassium, B2, niacin, calcium, selenium, zinc

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Reviews (1)

VaudezGomez
0

Quite tasty, but difficult to bind into cakes without flour or eggs - 11 Sep 2013

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