This recipe for Chicken Hash with Sweet Potatoes from Fifty Shades of Chicken: A Parody in a Cookbook (Clarkson Potter, 2012) by F.L. Fowler needs no introduction. It takes hardly any time to whip this up, so make this perfectly hearty breakfast for the morning after with a special someone.
Chicken Hash with Sweet Potatoes
Recipe from Fifty Shades of Chicken by F.L. Fowler
1¼ pounds sweet potatoes, peeled and diced into ½-inch cubes
4 tablespoons unsalted butter
1 teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
1 small onion, chopped
1 small green bell pepper, seeded and diced
2 garlic cloves, minced
2 cups cooked, diced chicken meat
Pinch of crushed red pepper flakes
2 scallions, white and green parts sliced, for garnish (optional)
Fried eggs, for serving (optional)
Ketchup, for serving (optional)
1. Bring a large pot of water to a boil and add the sweet potatoes. Par-cook until halfway done, about 5 minutes. Drain, then spread out on a clean dish towel to dry.
2. Melt half the butter in a large skillet and add the sweet potatoes and half the salt and pepper. Let cook without stirring, until the potatoes brown on one side, then turn and brown well on the other side, about 10 minutes. Transfer to a plate.
3. Add the remaining butter to the skillet and sauté the onion, bell pepper, and garlic until tender and golden around the edges, about 7 minutes. Add the chicken and crushed red pepper flakes and sauté until the chicken starts to brown. Return the potatoes to the pan and sauté until everything is well mixed and golden, taking care not to crush the potatoes too much.
4. Serve the hash topped with scallions and a fried egg and ketchup on the side, if you like.