North Carolina Sweet Potato Turkey Hash With Eggs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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(Mom never made it, but she would have, if the internet had been around before she passed - this was her kind of dish. ) Not only is this dish relatively easy and good comfort food, it's a nice way to use up leftover turkey if you have it. * This is the recipe, as written. I have to double it for my family, and leave out the bell pepper as hubby doesn't like it. *. Ingredients:
1 large sweet potato, peeled and cut into 1/4-inch dice |
1 tablespoon butter |
2 tablespoons olive oil, divided |
1 small red onion, peeled and chopped |
1 red bell pepper, cored, seeded and diced |
1 lb skinless turkey breast, cooked and cut into 1/2-inch dice |
salt, to taste |
pepper, to taste |
4 large eggs |
1 tablespoon fresh chives, chopped |
1 tablespoon fresh parsley, chopped |
Directions:
1. Place sweet potatoes in a saucepan; add enough water to cover by 1 inch.
2. Bring to a boil and cook 3 to 4 minutes, until potatoes are just barely tender. Drain well and set aside.
3. Heat butter and 1 tablespoon oil in a large skillet over medium-high heat.
4. Add onion and red pepper and cook about 4 to 5 minutes until lightly brown.
5. Add sweet potatoes. Cook, stirring 6 to 7 minutes, until sweet potatoes are crispy.
6. Add remaining oil and turkey; season with salt and pepper and cook for 1 to 2 minutes.
7. Make 4 holes (3-inches each) in hash and break an egg into each hole.
8. Reduce heat to low, cover and cook 4 to 5 minutes until eggs are cooked to desired degree of doneness.
9. Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.
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