Canned Chicken Sweet Potato Hash with Bell Pepper

This canned chicken sweet potato hash turns shelf-stable chicken, a sweet potato, and a bell pepper into a warm skillet meal. Small potato cubes steam briefly under a lid, then brown once the moisture evaporates. The chicken is folded in near the end, which helps it retain recognizable pieces rather than dissolving into the vegetables.

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Jump to Recipe · Rate this recipe. A fine dice and a wide skillet (paid link) are the useful shortcuts. The recipe does not depend on pre-cooked sweet potatoes, but it explains how to use them if they are already in the refrigerator.

Make the most of canned chicken

Choose plain commercially canned chicken in water or broth. Drain it in a strainer and separate it into chunks with a fork. Avoid pressing until it is completely dry; remove the packing liquid while leaving the meat’s texture intact.

Chicken brands differ in salt and chunk size. A low-sodium product gives you more room to adjust seasoning, while a salty broth-packed can may need less added salt. Check the package and taste the finished vegetables and chicken together before reaching for the salt shaker.

Canned chicken is already cooked, so its role in the skillet is to warm through and pick up seasoning. It does not need to be browned for the entire potato-cooking time. The sweet potatoes and onion provide the browned surfaces in this dish.

Canned chicken sweet potato hash

Yield: 3 servings. Preparation: about 15 minutes. Cooking: about 25 minutes. Total: about 40 minutes. Equipment: 12-inch skillet with lid, cutting board, strainer, wide spatula, measuring spoons, and food thermometer.

Ingredients

• 1 pound sweet potatoes, peeled if desired and cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1/4 cup water, plus more in tablespoons if needed
• 1 small yellow onion, finely diced, about 3/4 cup
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fine salt, plus more only after tasting
• 1/4 teaspoon black pepper
• 1 can plain chicken, 12.5 ounces, drained
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro or parsley
• Lime wedges for serving, optional

Steam first, then brown

1. Prepare an even dice. Scrub or peel the sweet potatoes and cut into roughly 1/2-inch cubes. Check the largest pieces and halve any that are much bigger than the rest. Drain the chicken and set it aside in a clean bowl while you chop the onion and pepper.
2. Begin the sweet potatoes. Heat 1 tablespoon oil in the skillet over medium heat. Add the potato cubes and stir to coat. Pour in the 1/4 cup water, cover, and cook for 6–8 minutes, stirring once, until the outside of the cubes begins to soften. If the water evaporates before that point, add another tablespoon.
3. Release the steam. Remove the lid and cook for 1–2 minutes so visible water evaporates. Add the remaining tablespoon oil, onion, and bell pepper. Spread the mixture across the skillet. Cook for 8–10 minutes, turning occasionally, until the sweet potatoes are tender and have some golden surfaces.
4. Add the seasoning. Sprinkle over paprika, cumin, salt, and pepper. Stir for about 30 seconds. The spices should smell fragrant without darkening rapidly. Lower the heat if the pan is very hot.
5. Warm the chicken. Fold in the drained chicken in fairly large pieces. Cook over medium-low heat for 3–5 minutes until the mixture is hot throughout; use 165°F as the reheating target for the assembled dish. Add a tablespoon water and cover briefly if the chicken needs moisture to heat evenly.
6. Finish and serve. Remove from the heat. Add lime juice and the chopped herb, folding gently. Taste a spoonful with both chicken and potato before adjusting salt. Divide into bowls and offer optional lime wedges.

Know when the sweet potatoes are ready

A fork or the tip of a knife should enter a cube without a hard center. Browning is a separate question. A cube can look golden outside and still be firm inside, which is why the covered steaming stage comes first.

Sweet potatoes contain enough natural sweetness to brown readily. Very high heat can move quickly from golden edges to burned spots. Use medium heat, give the cubes a little undisturbed contact with the pan, and turn them when the underside begins to color.

If the potatoes become tender but refuse to brown, the pan may be crowded or still wet. Let visible moisture evaporate and spread the food more broadly. The meal can still be served as a softer hash; do not leave it cooking indefinitely just to force every cube to match.

Keep the chicken in useful pieces

Canned chicken can be delicate. Drain with a fork and break it into bite-size chunks rather than finely shredding it before cooking. Once added, use a broad spatula and lift from underneath. Vigorous stirring breaks the meat into fibers that blend into the potatoes.

Adding chicken at the end also keeps the seasoning clearer. The paprika and cumin first coat the vegetables, then the chicken picks up flavor from the hot skillet. If the meat looks dry, a spoonful of water is usually more useful than a large splash of oil.

If you want more chicken per serving, add another small drained can and plan a larger skillet or fewer portions. Do not compensate by extending the cooking time alone; the additional food needs enough room and moisture to heat evenly.

Substitutions that fit the recipe

Safely stored cooked chicken can replace canned chicken in approximately the same drained amount, about 1 1/2 cups depending on how it is shredded. Reheat it to 165°F and respect its original storage age. Raw chicken needs a separate cooking step and cannot replace canned chicken in the final brief warming period.

Cooked leftover sweet potatoes can also be used. Cut them while cold, skip the initial steaming stage, and brown gently with the onion and pepper. They will be softer and may break at the corners. Heat the whole dish to 165°F as a leftover meal.

Orange bell pepper or a mild green pepper can replace red. Green pepper tastes less sweet and may need a little longer to soften. For a spicier version, add a small amount of finely minced jalapeño with the onion, keeping the heat level appropriate for your household.

If using frozen diced sweet potatoes, check the package directions. Their size and preparation vary, so the fresh-potato steaming time may not apply. Cook them as instructed, then use the browning and finishing stages as a guide.

Serve it in more than one way

The hash can be served directly in bowls with a crunchy salad. A fried or scrambled egg is an optional separate topping if you want a breakfast-style meal; cook eggs fully according to safe handling guidance. Warm tortillas also work, though you may want to chop the chicken a little smaller for easy folding.

The site’s quick pickled onions add a tangy accent. For another simple sweet-potato meal on a different day, try microwave sweet potato with white beans. Keep toppings modest so the potatoes can retain their browned edges.

Troubleshooting the pan

The spices burn: add them later, after the vegetables are tender, and stir for only a short time before the chicken goes in. Powdered spices can scorch quickly on a dry, very hot surface.

The hash tastes too sweet: add lime gradually and check the salt. Onion, pepper, and sweet potato all contribute sweetness, so an acidic finish is helpful. More cumin can add earthiness, but too much may dominate.

The bottom sticks: lower the heat and add a tablespoon water, scraping gently. A well-seasoned or nonstick skillet helps with tender sweet potatoes. Do not scrape blackened bits throughout an otherwise good batch.

Store according to the ingredients’ history

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days, or sooner if an ingredient was already a leftover. Follow USDA leftover guidance for chilling and reheating.

Add a spoonful of water when reheating, cover, and stir until the entire portion reaches 165°F. A skillet can restore a little surface color after the food is hot. A microwave is faster but will give a softer texture.

Frequently asked questions

Can I skip peeling the sweet potatoes?

Yes. Scrub them well and remove damaged areas. The skins add texture, which some people prefer. Keep the cubes evenly sized whether peeled or unpeeled.

Does canned chicken need to be rinsed?

Usually draining is enough for this recipe. Rinsing can wash away flavor and make the chicken wetter. Choose a suitable product and adjust added salt after tasting the finished hash.

Can I use canned sweet potatoes?

They are much softer and may be packed in syrup. If using plain canned pieces, drain well and add later so they do not collapse. They will not produce the same browning and texture as fresh cubes.

Why is my hash mushy?

The potatoes may have steamed too long, been cut too small, or been stirred too vigorously after softening. Uncover once they begin to soften and handle them gently during browning.

Can I freeze it?

Freeze promptly in airtight portions and aim to use within 2 months for quality. The potatoes soften further after thawing. Thaw in the refrigerator and reheat to 165°F with a little moisture.

Can canned chicken sweet potato hash be made ahead for breakfast?

Yes. Cook and chill the hash promptly, then reheat individual portions in the morning. Add any fresh herbs or separately cooked eggs at serving time. Keep refrigerated portions cold until reheating.

Family Recipe HQ

Canned Chicken Sweet Potato Hash with Bell Pepper

This canned chicken sweet potato hash turns shelf-stable chicken, a sweet potato, and a bell pepper into a warm skillet meal. Small potato cubes steam briefly under a lid, then brown once the moisture evaporates. The chicken is folded in near the end, which helps it retain recognizable pieces rather than dissolving into the vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 1 pound sweet potatoes, peeled if desired and cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1/4 cup water, plus more in tablespoons if needed
• 1 small yellow onion, finely diced, about 3/4 cup
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fine salt, plus more only after tasting
• 1/4 teaspoon black pepper
• 1 can plain chicken, 12.5 ounces, drained
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro or parsley
• Lime wedges for serving, optional

Equipment

• 12-inch skillet with lid
• cutting board
• Strainer
• Wide spatula
• Measuring spoons
• Food thermometer

Method

 

Steam first, then brown

1. Prepare an even dice. Scrub or peel the sweet potatoes and cut into roughly 1/2-inch cubes. Check the largest pieces and halve any that are much bigger than the rest. Drain the chicken and set it aside in a clean bowl while you chop the onion and pepper.
2. Begin the sweet potatoes. Heat 1 tablespoon oil in the skillet over medium heat. Add the potato cubes and stir to coat. Pour in the 1/4 cup water, cover, and cook for 6–8 minutes, stirring once, until the outside of the cubes begins to soften. If the water evaporates before that point, add another tablespoon.
3. Release the steam. Remove the lid and cook for 1–2 minutes so visible water evaporates. Add the remaining tablespoon oil, onion, and bell pepper. Spread the mixture across the skillet. Cook for 8–10 minutes, turning occasionally, until the sweet potatoes are tender and have some golden surfaces.
4. Add the seasoning. Sprinkle over paprika, cumin, salt, and pepper. Stir for about 30 seconds. The spices should smell fragrant without darkening rapidly. Lower the heat if the pan is very hot.
5. Warm the chicken. Fold in the drained chicken in fairly large pieces. Cook over medium-low heat for 3–5 minutes until the mixture is hot throughout; use 165°F as the reheating target for the assembled dish. Add a tablespoon water and cover briefly if the chicken needs moisture to heat evenly.
6. Finish and serve. Remove from the heat. Add lime juice and the chopped herb, folding gently. Taste a spoonful with both chicken and potato before adjusting salt. Divide into bowls and offer optional lime wedges.

Notes

Cut the sweet potatoes into even ½-inch cubes. Let the steaming water evaporate before adding the second tablespoon of oil. Fold in the drained canned chicken near the end so it stays in chunks. Taste after adding the lime before adding extra salt. Refrigerate leftovers within two hours, or within one hour above 90°F. Use within 3–4 days and reheat to 165°F.