Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanBrunch
Recipe Story
origins & traditionsThis Caribbean-inspired brunch hash transforms traditional jerk chicken into a colorful morning feast. Tender chicken thighs are marinated in authentic jerk spices with scotch bonnet heat, then pan-seared and combined with golden roasted sweet potatoes, sautéed bell peppers, and caramelized onions. The dish is crowned with a refreshing mango salsa that brings tropical sweetness to balance the spicy, smoky flavors. Each bite delivers the perfect harmony of Caribbean seasonings: allspice, thyme, ginger, and fiery heat, mellowed by the natural sweetness of sweet potatoes and tropical mango. This one-pot wonder celebrates the bold, vibrant flavors of island cuisine while providing a hearty, satisfying start to any day. Perfect for weekend brunches, the dish comes together in under an hour and can easily feed a crowd, making it ideal for entertaining or meal prep.
Instructions
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In a mixing bowl, combine jerk marinade: minced garlic, grated ginger, thyme, allspice, cayenne pepper, paprika, black pepper, lime juice, olive oil, and a pinch of salt. Mix well.
Cut chicken thighs into bite-sized pieces and coat thoroughly with jerk marinade. Let sit for 10 minutes while preparing vegetables.
Peel and dice sweet potatoes into 1/2-inch cubes. Dice bell peppers and onions into similar-sized pieces.
Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Add sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove and set aside.
In the same skillet, add another tablespoon of oil. Add marinated chicken pieces and cook for 6-8 minutes, turning occasionally, until cooked through and caramelized. Remove and set aside.
Add diced onions and bell peppers to the skillet. Sauté for 5 minutes until softened and slightly charred.
Return sweet potatoes and chicken to the skillet. Toss everything together and cook for 2-3 minutes to heat through and blend flavors.
Meanwhile, prepare mango salsa: dice mango, red onion, and cilantro. Mix with lime juice and a pinch of salt.
Serve hash hot, topped generously with fresh mango salsa. Garnish with additional cilantro and lime wedges.
Jerk Chicken Hash with Sweet Potato and Mango Salsa
4.3 (15)
A vibrant Caribbean brunch dish featuring spicy jerk-seasoned chicken thighs, roasted sweet potatoes, bell peppers, and onions, topped with fresh mango salsa and served with crispy hash.
medium
55 min
6 servings
Ingredients
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Main Protein
- 600 grams chicken-thigh, cut into bite-sized pieces
Main Vegetables
- 2 pieces sweet-potatoes, peeled and diced
- 2 pieces bell-peppers, diced
- 1 pieces onions, diced
Mango Salsa
- 1 pieces mango, diced for salsa
- 3 tablespoons cilantro, chopped
Jerk Marinade
- 4 cloves garlic, minced
- 2 teaspoons ginger, freshly grated
- 2 teaspoons thyme, dried
- 1 teaspoons cayenne
- 2 teaspoons paprika
- 1 teaspoons black-pepper, freshly ground
Marinade and Garnish
- 2 pieces lime, juiced
Cooking
- 4 tablespoons olive-oil
Seasoning
- 2 teaspoons salt
Chef Tips
expert advice•For authentic Caribbean flavor, use fresh scotch bonnet peppers instead of cayenne, but use sparingly as they are extremely hot.
•The hash can be customized with additional vegetables like zucchini or corn.
•For a complete brunch spread, serve with avocado slices and hot sauce on the side.
•The jerk marinade can be prepared the night before and chicken marinated overnight for deeper flavor penetration.
•If you prefer less heat, reduce cayenne and paprika by half.
•The mango salsa can be made up to 2 hours ahead and kept refrigerated.
•For a crispy texture, press the hash down in the skillet and let it cook undisturbed for 2-3 minutes before the final toss.
•This dish pairs beautifully with fried eggs on top for extra richness.
