
Sweet Potato Turkey Hash and Poached Eggs

Sweet Potato Turkey Hash and Poached Eggs
Yield: 8 servings
Yield: 8 servings
Pre-heat oven to 400° F.
On two separate baking sheets, place the russet potatoes on one and the sweet potatoes on the other. Toss the potatoes with 2 tbsp. canola oil on each tray and season with salt and pepper.
Bake in the oven stirring occasionally until the potatoes are browned and cooked through. Set aside.
In a large nonstick skillet, heat 2 tbsp. canola oil. Add the garlic, onion, red pepper and green pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm.
Serve with poached eggs and toast
cooked turkey, cubed |
3 cups
|
canola oil |
6 tbsp
|
sweet potatoes, peeled and cubed |
1 1/2 cups
|
russett potatoes, peeled and cubed |
1 1/2 cups
|
white onion, diced |
1/2 cup
|
red bell pepper, diced |
1/4 cup
|
green bell pepper, diced |
1/4 cup
|
fresh parsley, chopped |
3 tbsp.
|
minced garlic |
1 clove
|
Kosher salt, to taste | |
Fresh, ground black pepper, to taste | |
large eggs, poached |
16
|