Tested till perfect Sweet Potato Hash with Poached Egg and Pesto Chicken

Sweet Potato Hash with Poached Egg and Pesto Chicken

For heartier "let\'s hike" appetites, serve one chicken breast per person and double the pesto.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 2 tsbp 2tsbppesto
  • 2 2oniononions, cut in thick rings
  • 3 3sweet potatosweet potatoes, 1-1/2 lb/750 g
  • 4 4eggeggs
  • 1 tsbp 1tsbpbutter
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspsalt
  • 2 oz 2ozgoat cheese, sliced
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In bowl, spread chicken breasts with pesto; cover and marinate in refrigerator for at least 4 hours or overnight.

Transfer chicken to greased grill over medium-high heat; cover and cook, turning once, for about 12 minutes or until no longer pink inside. Slice crosswise into 1/2-inch (1 cm) thick strips; set aside and keep warm.

Meanwhile, grill onion rings over medium-high heat, turning once, for about 8 minutes or until tender. Slice into strips. Place in large bowl.

Meanwhile, peel sweet potatoes; cut into 3/4-inch (2 cm) cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.

Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.

In large skillet, heat butter over medium-high heat; cook onions, sweet potatoes, salt and pepper, stirring often, for about 5 minutes or until lightly crisped.

Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg. Arrange chicken and goat cheese alongside.

Additional information :

Tip: If you don\'t have a grill or grill pan, roast or broil the chicken and onions.

Nutritional Information Per serving: about

cal 419 pro 28g total fat 15g sat. fat 7g
carb 42g fibre 5g chol 270mg sodium 768mg

% RDI:

calcium 10 iron 17 vit A 275 vit C 48
folate 21
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