Chicken and Sweet Potato Hash Recipe

Chicken and Sweet Potato Hash Recipe

  • 10 ounces white potatoes, peeled
  • 18 ounces sweet potatoes, peeled
  • 1 1/2 cups sliced leeks
  • 2 tablespoons sunflower oil
  • 1 1/2 cups diced cooked chicken meat, without skin
  • 1 cup frozen corn kernels, thawed with boiling water and drained
  • 8 sun-dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon paprika
  • Salt
  • 2/3 cup plain low-fat yogurt
  • 1 small garlic clove, crushed
  • 1/2 teaspoon paprika
  1. Cut the potatoes and sweet potatoes into small bite-size chunks. Drop into a pan of boiling water, bring back to a boil and boil for 2 minutes. Add the leeks and boil 1 minute longer; drain well.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the leeks and potatoes and saute, stirring frequently, until beginning to brown, 3 to 4 minutes.
  3. Add the chicken, corn, sun-dried tomatoes, paprika, and salt to taste, and mix thoroughly. Continue sauteing, pressing down well to make a cake in the pan, and turning it over in chunks, until brown and crispy on both sides, 3 to 5 minutes.
  4. To make the sauce, put the yogurt, garlic and paprika in a bowl and stir to mix. Serve portions of hash topped with the yogurt sauce.