Chicken and sweet potato hash

    27 min

    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.

    5 people made this

    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

    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 in English (2)


    Rebecca from Missouri here; I love this recipe and use it often due to abundant crops of both sweet potatoes and white potatoes. I usually add a smidge of granulated garlic directly to the hash. I find I have to smoosh it down pretty hard to get it to bind into cakes; but either way it's delish.  -  19 Sep 2016


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