Red Meat Allergy Friendly Whole30 Salsa Verde Chicken Breakfast Hash
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Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- 3 scallions, green tops only, thinly sliced (white parts discarded)
- 2 cups cooked chicken breast, shredded
- ¾ cup salsa verde (tomatillo-based, no added sugar or sulfites)
Ranch seasoning blend
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¾ tsp salt, divided
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 1 medium avocado, sliced (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the dried dill, dried parsley, garlic powder, onion powder, smoked paprika, black pepper, and 1/2 tsp of the salt. Stir to mix and set aside.
- 2
Heat 1 1/2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer and season with the remaining 1/4 tsp salt. Cook undisturbed for 4–5 minutes until the undersides are golden and beginning to crisp, then stir and continue cooking for another 5–6 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and browned on most sides.
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