How Chef Blaser Makes It

Sweet potatoes first — always

• Heat your largest skillet over medium-high.
• Add oil/butter. When it shimmers, in go the sweet potatoes. Salt them like you mean it.
• Cover the pan for 4–5 minutes (steam = speed), then uncover and let them crisp up for another 6–7 minutes.
• If they stick a little? That’s flavor trying to be friends.

Veggies get invited

• Add mushrooms and carrots.
• Stir occasionally and let the mushrooms do their thing (release water, then behave).
• Cook 4–5 minutes until everything smells like you know what you’re doing.

Enter: the chicken

• Toss in the shredded rotisserie chicken.
• Season with pepper, paprika, garlic powder — vibes matter here.
• Let it warm and pick up a little color. This is not a rush job.

Rice makes it serious

• Add the rice and spread it out in the pan.
• Do not touch it for 2–3 minutes. Walk away if you must.
• Then stir, add soy sauce if using, and let it cook another 3–4 minutes until you’ve got some crispy bits and some tender bits — balance.

Eggs = the grand finale

• Make 6–8 little wells like you’re planting something important.
• Crack an egg into each. Salt lightly.
• Cover and cook:
• 4 min → runny yolks (chef’s privilege)
• 6 min → jammy (crowd favorite)
• 8 min → fully set (respectable, still delicious)

Finish strong

• Kill the heat.
• Add hot sauce, a final grind of pepper, maybe a little butter if the spirit moves you.
• Serve straight from the pan. Accept compliments humbly.

Chef Blaser Pro Tip (Crowd Control)

• If egg doneness gives you anxiety:
• Make the hash completely
• Cook eggs separately
• Let people choose their destiny

Final Thought

• This is the kind of meal that says: “I didn’t overthink it… but I also didn’t phone it in.”