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Sweet Potato Hash with Leftover Mediterranean Chicken
with Mediterranean pesto

Active: 40 min Total: 40 min
Leftover slow cooked chicken is the perfect pairing for this sweet potato hash. Sweet potatoes are flavored with pancetta and a pesto and then topped with chicken and a fried egg for a truly restaurant-caliber dish!


Sweet Potato Hash with Leftover Mediterranean Chicken:
  • Garlic - 1 clove , peeled
  • Parsley leaves - 1/2 cup , loosely packed
  • Artichoke hearts (15 oz / 425 g) - 1 can , drained
  • Olives, black or green and pitted - 2 oz
  • Walnuts - 2 oz
  • Olive oil - 2 Tbsp
  • Sweet potatoes - 1 1/2 lbs , diced into 1cm pieces
  • Pancetta - 4 oz , diced
  • Cooking oil - 2 Tbsp + 2 Tbsp
  • Eggs - 4
  • Leftover Mediterranean Chicken - 3 cups


  1. Garlic / Parsley / Artichoke hearts / Olives - Prep as directed. (Can be done up to 4 days ahead)
  2. Make Mediterranean Pesto - Combine garlic, parsley, artichoke hearts, olives, walnuts, and olive oil in a food processor. Pulse until combined.
  3. Sweet potatoes / Pancetta - Prep as directed. (Can be done up to 4 days ahead)

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  1. Place sweet potatoes into a microwave-safe container and cover with a damp paper towel. Microwave for 3 to 4 minutes, until softened.
  2. Heat a skillet or the largest non-stick pan you own over medium-high heat. Add first part of oil and then pancetta to heated oil. Saute for 4 to 5 minutes, until slightly crispy at the edges. Add in sweet potatoes and saute until sweet potatoes are fully cooked and tender. Remove from pan and toss with Mediterranean pesto while still warm.
  3. Return pan to medium-high heat. Add second part of oil and then crack eggs into pan. Cover with foil and cook until egg whites are set, 3 to 4 minutes.
  4. While eggs cook, warm up leftover chicken in the microwave.
  5. Assemble your hash by dividing sweet potatoes onto plates and layering with chicken and then fried egg. Enjoy!



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