skillet sweet potato chicken hash with eggs
skillet sweet potato chicken hash with eggs is grreat for breakfast, brunch or breakfast for dinner
olive oil, medium onion, peeled sweet potatoes, fresh or 3/4 tsp dried thyme, garlic powder, paprika, leftover rotisserie chicken breast, large eggs, fresh chopped chives
- 1 tbsp olive oil
 - 1 medium onion
 - 10 ounces peeled sweet potatoes
 - 2 tsp fresh or 3/4 tsp dried thyme
 - 1/2 teaspoon garlic powder
 - 1/4 teaspoon paprika
 - 8 oz leftover rotisserie chicken breast
 - 4 large eggs
 - 1 tbsp fresh chopped chives

- heat a 10 inch nonstick oven safe skillet over medium heat.
 - add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
 - add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.
 - add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium low heat, stirring occasionally, until crisp and tender, about 8 to 12 minutes.
 - add the chopped chicken to the skillet and cook 2 minutes, uncovered.
 - make 4 wide wells in the hash.
 - crack 1 egg into each well and season with salt and pepper and cover.
 - cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes.
 - top with fresh herbs.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 tbsp olive oil
- 1 medium onion
- 10 ounces peeled sweet potatoes
- 2 tsp fresh or 3/4 tsp dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 oz leftover rotisserie chicken breast
- 4 large eggs
- 1 tbsp fresh chopped chives

 ### Assistant: The ingredients you'll need are:
- 1 tbsp olive oil
- 1 medium onion
- 10 ounces peeled sweet potatoes
- 2 tsp fresh or 3/4 tsp dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 oz leftover rotisserie chicken breast
- 4 large eggs
- 1 tbsp fresh chopped chives


You can follows these steps to make the recipe:
- heat a 10 inch nonstick oven safe skillet over medium heat.
- add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
- add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.
- add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium low heat, stirring occasionally, until crisp and tender, about 8 to 12 minutes.
- add the chopped chicken to the skillet and cook 2 minutes, uncovered.
- make 4 wide wells in the hash.
- crack 1 egg into each well and season with salt and pepper and cover.
- cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes.
- top with fresh herbs.
- .

