Chicken Heart Sweet Potato Hash
This redefined breakfast classic brings a healthier and nutritious option to the table focusing on organ meats and bringing flavoring that are sure to satisfy.
This recipe is pictured with two perfectly poached eggs. Adding a couple of eggs makes this a very hearty and nutritious breakfast.
- 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
- 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.