SWEET POTATO TURKEY HASH2 large sweet potatoes, peeled and cut into 1/4 -inch dice
1 tablespoon unsalted butter
2 tablespoons olive oil, divided use
1 small red onion, chopped
1 red bell pepper, diced
1 pound skinless cooked turkey breast, cut into 1/2 -inch dice
salt and freshly ground black or white pepper (to taste)
4 large or extra-large eggs
Place the sweet potatoes in a saucepan; add enough water to cover by 1 inch. Bring to a boil and cook for 3 to 4 minutes, until the potatoes are just barely tender. Drain well and set aside.
Heat the butter and 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until lightly brown.
Add the drained sweet potatoes. Cook, stirring with a spatula, for about 8 minutes, until the sweet potatoes are browned and crispy.
Add the remaining 1 tablespoon oil and the cooked turkey; season with salt and pepper, and cook for about 2 minutes, to heat the turkey.
Make 4 depressions (3 inches in diameter each) into the hash and break 1 egg into each. Reduce the heat to low, cover and cook for 4 to 5 minutes, until the eggs are firm and cooked to the desired degree of doneness. Sprinkle with additional salt and pepper, if desired.
Cut the hash into 4 portions and serve immediately.
Makes 4 servings
Adapted from source:
Not Your Mother's Weeknight Cooking by Beth Hensperger