© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.