Sunrise Harvest Skillet
Fuel your morning with this vibrant, protein-packed skillet. Hearty potatoes, lean ground chicken, and garden vegetables are crowned with fluffy, dill-infused eggs for a wholesome start.
Servings 3
Calories 579kcal
Equipment
- Large mixing bowl
- Wide, heavy-bottomed Dutch oven or braiser (12-inch)
- Medium non-stick skillet
- Silicone Spatula
- Whisk
- Chef's knife & cutting board
Ingredients
For the Golden Potato Hash
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon coarse black pepper
- ¼ teaspoon fine sea salt
- ¾ lb about 340 g lean ground chicken or turkey
- 1 large Russet potato about 10 oz / 280 g, cut into ½-inch cubes
- 1 medium sweet potato about 8 oz / 225 g, cut into ½-inch cubes
- 1 small yellow onion diced
- 1 medium red bell pepper chopped
- ¾ cup zucchini diced
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- ¼ cup 60 mL water
For the Herbed Soft Scramble
- 6 large eggs
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons chives minced
- 1 ½ tablespoons extra virgin olive oil
- Pinch of coarse black pepper
Instructions
- Season the Spuds : In a large mixing bowl, combine the cubed Russet and sweet potatoes. Drizzle with 1 tablespoon of olive oil, then sprinkle with the smoked paprika, dried oregano, ½ teaspoon black pepper, and fine sea salt. Toss thoroughly until every cube is evenly coated.
- Forge the Potato Crust : Place the Dutch oven over medium-high heat. Add the seasoned potatoes in a single layer. Allow them to cook undisturbed for 5–7 minutes, until a deep golden-brown crust develops on the bottom.
- Sauté Aromatics & Steam : Stir the potatoes, then add the diced onion and red bell pepper to the pan. Sauté for 2 minutes, stirring occasionally. Pour in ¼ cup of water—it will steam vigorously—and immediately cover the pot with a tight-fitting lid. Reduce heat to medium-low and let the potatoes steam for 10–12 minutes, or until fork-tender.
- Brown the Ground Chicken : While the potatoes steam, prepare the chicken. Uncover the Dutch oven and push the potato mixture to one side. Add the ground chicken to the empty side of the pan, breaking it apart with a spatula. Cook until fully browned and no pink remains, about 5–6 minutes.
- Finish the Hash : Add the diced zucchini and minced garlic to the pan. Stir everything together—chicken, potatoes, and vegetables—and continue to cook for another 3–4 minutes, allowing the flavors to meld and the zucchini to become tender-crisp.
- Whip & Scramble the Eggs : In a separate medium bowl, crack the 6 eggs. Add the fresh dill, chives, and a pinch of black pepper. Whisk vigorously for about 20 seconds until frothy. Heat the remaining 1 ½ tablespoons of olive oil in the non-stick skillet over medium-low heat. Pour in the egg mixture. Let the eggs set for about 30 seconds around the edges before gently pushing them toward the center with a spatula. Continue this motion until they are softly set and still moist.
- Assemble Your Bowl : Divide the golden potato and chicken hash evenly among three bowls. Top each portion generously with the herbed soft-scrambled eggs and serve immediately.
Notes
Storage:
For best results, store the hash and eggs in separate airtight containers in the refrigerator for up to 3 days. Reheat the hash in a skillet with a splash of oil to revive its texture. Ingredient Swaps:
Feel free to substitute spinach or chopped kale for the zucchini; add it in the last two minutes of cooking. For a different flavor profile, swap the dill and chives for fresh basil and a pinch of red pepper flakes. Pro Tip:
For an even richer potato crust, ensure your Dutch oven is fully preheated before adding the potatoes. Resisting the urge to stir them for the first several minutes is key to developing that beautiful golden color.
For best results, store the hash and eggs in separate airtight containers in the refrigerator for up to 3 days. Reheat the hash in a skillet with a splash of oil to revive its texture. Ingredient Swaps:
Feel free to substitute spinach or chopped kale for the zucchini; add it in the last two minutes of cooking. For a different flavor profile, swap the dill and chives for fresh basil and a pinch of red pepper flakes. Pro Tip:
For an even richer potato crust, ensure your Dutch oven is fully preheated before adding the potatoes. Resisting the urge to stir them for the first several minutes is key to developing that beautiful golden color.
Nutrition (per serving, approx.)
- Calories: 579 kcal
- Protein: 44 g
- Total Carbohydrate: 39 g
- Dietary Fiber: 7 g
- Total Sugars: 11 g
- Total Fat: 30 g
- Saturated Fat: 7 g
- Monounsaturated Fat: 15 g
- Polyunsaturated Fat: 5 g
- Cholesterol: 425 mg
- Sodium: 295 mg
- Potassium: 1480 mg
- Vitamin C: 84 mg
- Calcium: 125 mg
- Iron: 5 mg