1 tbsp olive oil
1 medium onion, chopped
10 ounces peeled sweet potatoes, diced into 1/2-inch pieces
2 tsp fresh or 3/4 tsp dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
8 oz leftover rotisserie chicken breast, diced into 1/2-inch pieces
4 large eggs
1 tbsp fresh chopped chives
Preheat the oven to 400°F.
Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes. Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine. Add 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes. Add the chopped chicken to the skillet and cook 2 minutes, uncovered.
Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover. Cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes. Top with fresh herbs.