Here’s another use for those turkey leftovers! It may seem kind of weird at first, but you gotta trust me that it’s SO good! It makes more of a savory breakfast, and I loved it. The onions get caramelized, the addition of thyme makes it so fresh and savory, and the turkey and sweet potatoes are a major hit. Of course, it’s that runny egg that REALLY tops the dish off! And, while we enjoyed it for breakfast . . . I can honestly say that we would enjoy it for lunch or dinner too.
I used cooked sweet potatoes, but if you don’t have sweet potatoes that are already cooked/baked, you can use raw ones. If you do use raw ones, add them to the pan first to allow them to soften (this may take about 6-8 minutes, stirring them often). Afterwards you’ll want to add the onions and follow the recipe as written.
As usual, it doubles and triples like a charm! Enjoy!!
Sweet Potato & Turkey Breakfast Hash
Adapted from The Chew
2 teaspoons extra virgin olive oil
1 teaspoon butter
1/2 cup yellow onion, chopped
1/4 teaspoon dried thyme
1 medium cooked sweet potato, chopped in 1/2-inch cubes
4 oz. leftover turkey, chopped in 1/2-inch cubes
salt and pepper, to taste
In a large sauté pan heat the olive oil and butter over medium heat. Add onion and thyme, season with salt as desired, and sauté until onions are soft and translucent. About 6-8 minutes. Add sweet potato and turkey to pan. Cook just until sweet potato and turkey is warmed through. Remove from heat and divide between two plates.
Heat a separate non-stick pan over medium heat. If desired , spray with cooking spray. Fry eggs until the whites are cooked and yolks are soft and slightly warm to the touch, about 3-4 minutes. Flip once, continue to cook for 30 seconds, and then remove from heat.
Immediately top each portion of breakfast hash with an egg. Season with salt and pepper to taste
Nutritional Information (Per Serving = 1/2 the Recipe)
Fat: 13.2g (3.4g = Sat.)