Begin by washing and chopping your ingredients: dice the chicken breast into bite-sized pieces, peel and cube the sweet potatoes, and halve the Brussels sprouts. Slice the onion finely and mince the garlic. Finally, cut the apples into small cubes.

Heat a large skillet over medium heat and add a couple of tablespoons of olive oil. Once the oil is shimmering, add the diced chicken, seasoning it with salt and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Toss in the chopped onion and minced garlic to the skillet and stir for about 2-3 minutes until the onion becomes translucent and fragrant. Add the sweet potatoes and Brussels sprouts, mixing everything well and sauté them for about 10 minutes until tender and caramelized.

Add the cubed apples, along with chopped rosemary and thyme, and stir to combine. Cook for an additional 5 minutes to soften the apples.

Taste your hash and season it with salt and pepper to your liking. Let the hash cook for another minute to let the flavors meld together.

Spoon the warm Chicken Hash onto plates and serve immediately. Top each serving with a fried or poached egg if desired.