Pulled Chicken Sweet Potato Hash Bowl

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Serves about 6



For the Chicken:

  • 1 chicken leg
  • 2 quartswater
  • 1 shallot chopped into small pieces
  • 1 garlic glove minced
  • ½ Tbsp coconut oil
  • Sea Salt & Pepper to taste

For the Hash:

  • 23 Tbsp extra virgin olive oil or unrefined coconut oil
  • 3 cups grated sweet potato, from 2 medium sweet potatoes (keep the skin on)
  • 1 1/2 cups chopped kale pieces, from about 68 stemmed kale leaves
  • sea salt
  • freshly ground black pepper


For the Chicken:

In as saucepan over med-high heat, simmer chicken leg in water for 2 hours (until tender and meat is falling off the bone.) Remove Chicken leg from water, allow to cool, and pull meat from the bone.

In a small saute pan over med-high heat, toast garlic in coconut oil until golden brown. Turn off heat, add chicken, and toss together. Season with sea salt.

For the Hash:

Sauté the kale pieces in 1 teaspoon of oil; you can do this in the cast iron first or in a separate pan while the potatoes cook.

Preheat a cast iron skillet over medium heat. While the skillet preheats, grate the sweet potato with a box grater or in a food processor with the grating attachment. Dry to prevent too much moisture in your potatoes. Add 2 tablespoons oil to the pan and let it heat up. Add the potatoes, sea salt and freshly ground black pepper; season to taste. Toss the potatoes in the oil with a spatula, then spread evenly. Let cook for 3-4 minutes. Flip the potatoes and cook until slightly crispy, about another 2-3 minutes. Turn off the heat; add the kale and toss together. Remove from the pan and serve.

*For Extra Omegas: Add ½ avocado. Drizzle with avocado/tahini sauce or put on the side.

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