Chicken and sweet potato hash


  • 300 g potatoes, peeled
  • 500 g orange–fleshed sweet potatoes, peeled
  • 250 g leeks, white part only, sliced
  • 2 tablespoons sunflower oil
  • 250 g cooked chicken meat, without skin, diced
  • 1¼ cups (185 g) frozen corn kernels, thawed with boiling water and drained
  • 8 sun–dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon paprika
  • salt
  • Yogurt–garlic sauce
  • ⅔ cup (160 g) low–fat natural yogurt
  • 1 small clove garlic, crushed
  • ½ teaspoon paprika


  1. Cut the potatoes and sweet potatoes into small bite–sized chunks.
  2. Drop into a pan of boiling water, bring back to the boil and boil for 2 minutes.
  3. Add the leeks and cook for a further 1 minute.
  4. Drain well.
  5. Heat the oil in a large non–stick frying pan and add the leeks, potatoes and sweet potatoes.
  6. Cook over a moderate heat, stirring frequently, for 3–4 minutes or until beginning to brown.
  7. Add the chicken, corn, sun–dried tomatoes, paprika and salt to taste, and mix thoroughly.
  8. Continue cooking for 3–5 minutes, pressing down well to make a cake in the pan, and turning it over in chunks, until brown and crispy on both sides.
  9. For the sauce, put the yogurt, garlic and paprika in a bowl and stir to mix.
  10. Serve portions of hash topped with the yogurt sauce.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes


Source: Perfect Poultry
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