We tried this recipe for our leftover homemade roast jerk chicken and whole roasted sweet potato:
http://www.foodandwine.com/recipes/chicken-hash-eggs
Our modifications: first, before adding any oil or butter to the pan, we removed the seasoned skin from thigh and breast, cut the skin into bite sized pieces, and sautéed them until crispy, then set aside. The skin already was seasoned with dry jerk seasoning, which we hoped would infuse the drippings. Second, we used the chicken skin drippings and 1 tsp butter for the pan, to which we added one minced shallot, four minced cloves garlic, and one jalapeño pepper (seeded and cut into half-moons slices). Third, we added handtorn pieces of one roasted Caribbean chicken thigh and breast, as well as one roasted, skin-on sweet potato, cut into bite sized pieces (half-rounds). We omitted a baked regular potato. Finally, because it was just the two of us, we reduced the number of eggs to just two; because my husband prefers his yolks cooked, I broke one of the yolks to let it run and cook more evenly. (July 2017)
Cooking Adventures 