Looking for a hearty breakfast with a nutrient-dense twist? This chicken heart sweet potato hash brings organ meats into the spotlight in a delicious and approachable way. Tender chicken hearts are marinated with avocado oil, garlic, shallots, and Pluck organ-based seasoning, then pan-seared until golden. Sweet potatoes add natural sweetness and substance, while nutritional yeast and cracked pepper round out the flavor. Rich in iron, B vitamins, and trace minerals, this dish is both satisfying and deeply nourishing. Perfect on its own or topped with a runny fried egg, this skillet hash proves that organ meats can be both comforting and crave-worthy.
5 min
30 min
4
Breakfast
Ingredients
- 1/2 lb organic chicken hearts, halved
- 2 medium-large organic sweet potatoes
- 1/2 cup organic avocado oil
- 1 anaheim pepper, roughly chopped
- 3 medium shallots, roughly chopped
- 2 tbsp Pluck Seasoning, of choice
- 1 tbsp nutritional yeast
- 1 tbsp cracked pepper
Directions
Step 1
Marinate chicken hearts with 1/2 cup organic avocado oil, anaheim pepper, shallots, Pluck, nutritional yeast, and pepper. Marinate for 30 minutes up to a couple of hours.
Step 2
Par boil sweet potatoes until fork tender and let cool. Roughly chop after cooled.
Step 3
In a glass or metal mixing bowl, combine marinade ingredients and sweet potatoes to make the sweet potato hash.
Step 4
In a heavy bottom saute pan, over medium heat, add sweet potato hash. Cook until potatoes are golden brown, roughly 15-20 minutes. Be sure to stir frequently to make sure nothing burns.
NOTE:
- If you prefer your hash to be heavier on salt, be sure to salt and pepper before the mixture hits the pan.
- This dish is pictured with two poached eggs. Adding eggs makes this an even bettert breakfast.
- This dish also pairs well with your favorite hot sauce.
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