Chicken Heart Sweet Potato Hash

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend using either Pluck Zesty GarlicAll-Purpose or Spicy for this recipe.


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. 

If you prefer your hash to be heavier on salt, be sure to salt and pepper before the mixture hits the pan. This dish also pairs well with your favorite hot sauce.


1/2 pound 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 tablespoons Pluck Seasoning

1 tablespoon nutritional yeast

1 tablespoon cracked pepper


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