Herb-Roasted Turkey Breast and Sweet Potato Hash with Poached Eggs

By Scrappin Broad

Ellie Krieger, The Food You Crave, pg. 33
Serving size: about 1 cup hash and 1 egg
Calories: 250
Fat: 9g; Protein: 25g; Carb: 17g; Fiber: 2g; Chol: 253mg; Sodium: 350mg

Ingredients

• 2 medium sweet potatoes
• 2 tsp olive oil
• 1 small onion, diced (about 1 cup)
• 1 tsp chopped fresh thyme
• 1-1/2 cups diced Herb-Roasted Turkey Breast
• 1/4 tsp salt
• Freshly ground black pepper to taste
• 1/4 cup chicken broth
• 1 tsp white vinegar
• 4 large eggs
• Hot pepper sauce for serving

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 400F. Bake the sweet potatoes for 40 minutes; cool, peel and dice.
2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and thyme and cook, stirring until softened and begining to brown, 3-5 minutes.
3. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes begin to brown, about 3 minutes longer.
4. Add the broth, scraping up any brown bits that may have formed on the bottom of the pan. Keep warm while poaching the eggs.
5. Fill a saute pan with 1-1/2 inches of water, add the vinegar, and bring to a simmer.
6. Break one egg into a small bowl, then carefully pour it into the water. Repeat with the remaining eggs, spacing them so they don't touch.
7. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3-4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
8. Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.