Prep 30 mins
Cook 0 mins
As the daughter of a daughter of North Carolina, I was delighted to come across this recipe on the North Carolina Sweet Potato Commission website. (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. *
- 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
- Place sweet potatoes in a saucepan; add enough water to cover by 1 inch.
- Bring to a boil and cook 3 to 4 minutes, until potatoes are just barely tender. Drain well and set aside.
- Heat butter and 1 tablespoon oil in a large skillet over medium-high heat.
- Add onion and red pepper and cook about 4 to 5 minutes until lightly brown.
- Add sweet potatoes. Cook, stirring 6 to 7 minutes, until sweet potatoes are crispy.
- Add remaining oil and turkey; season with salt and pepper and cook for 1 to 2 minutes.
- Make 4 holes (3-inches each) in hash and break an egg into each hole.
- Reduce heat to low, cover and cook 4 to 5 minutes until eggs are cooked to desired degree of doneness.
- Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.