Chicken & Sweet Potato Hash
One of favorite things to use when we go camping is our cast iron skillet! This five ingredient Chicken & Sweet Potato Hash was delish and so easy to make. This recipe takes quite a while with marinading time, however, could be sped up if making or baking at home.
- Prep Time: 1h 30m
- Cook Time: 1h 15m
- Total Time: 2h 45m
- Serves: 6 people
- Yield: 5-7 portions, meal prepped
- Category: Meal Prep
- 1 lb Chicken breasts (2-4 pieces)
- 6 oz Mexican or Southwestern style liquid marinade of choice (we used one from Lidl called "Tequila Mockingbird")
- 3 Sweet potatoes, diced
- 1 Onion, diced
- 1 pkg Semi-soft tangy cheese (we used a goat cheese with a wine rind)
- In a gallon sized Ziploc bag, start by combing your marinade of choice with the chicken, sealing, then massaging to better coat the meat. Marinade in the fridge for at least one hour or up to one day to fully impart flavor into the chicken.
- Next, prep the veggies! Wash and scrub any dirt off your sweet potatoes and chop/dice them into medium-sized pieces, then do the same with your onion. Place them in a covered bowl (if cooking later on that day) or in a Tupperware container (if letting the chicken marinate overnight) in the fridge.
- Cook the chicken over charcoals for about 20 minutes, flipping about halfway through, continuing until the inside temperature reaches 165*F. Set the chicken on a heat safe surface covered in foil to rest for about 10-15 mins before cutting.
- Add the sweet potatoes and onions to a large cast iron skillet and cook over the coals for about 40 minutes, stirring occasionally to prevent sticking, until potatoes are fork tender and onions are soft and translucent.
- To finish the dish, cut the chicken into strips or bite sized pieces (we only ended up needing to cut up two breasts, so you may have leftover chicken), stirring into the potato mixture. Finish with chunks or shreds of your semi-soft cheese of choice, stirring to combine/melt the cheese, and enjoy! This dish can be kept in the fridge in a Tupperware container for up to two weeks.