Sweet Potato Turkey Hash and Poached Eggs

Culinary Setting
Meal Type
Cooking Style
Cooked Turkey


6 tbsp canola oil, DIVIDED

1-1/2 c russet potatoes, peeled and cubed

1-1/2 c sweet potatoes, peeled and cubed

1 Clove garlic, peeled and minced

1/2 c white onion, diced

1/4 c red bell pepper, seeded and diced

1/4 c green bell pepper, seeded and diced

3 c COOKED TURKEY, skin removed and cubed

3 tbsp fresh chopped parsley

Kosher salt and fresh ground black pepper As needed

16 Large eggs, poached

32 Slices whole wheat toast



Preheat oven to 400 degrees F.

Using 2 separate baking sheets, place russet potatoes on one and sweet potatoes on the other. Toss potatoes with 2 tablespoons canola oil on each tray and season with salt and pepper.

Bake in preheated oven, stirring occasionally, until potatoes are brown and cooked through. Set aside.

In a large nonstick skillet, heat remaining 2 tablespoons oil. Add garlic, onion, red and green pepper. Sweat vegetables until they are tender, about 8 minutes.

Add cooked turkey, roasted potatoes and chopped parsley. Adjust seasonings, if necessary. Heat through and hold for service.

Serve with poached eggs and toast.