Courtesy of North Carolina Sweet Potato Commission
Prep Time: 5 Min.
Cook Time: 25 Min.
What you need:
* 1 large sweet potato, peeled and cut into 1/4-in. dice * 1 Tbsp. butter * 2 Tbsp. olive oil, divided * 1 small red onion, peeled and chopped * 1 red bell pepper, cored, seeded and diced * 1 lb. skinless, cooked turkey breast, cut into 1/2-in. dice * salt and pepper to taste * 4 large eggs * 1 Tbsp. chopped, fresh chives * 1 Tbsp. chopped, fresh parsley
What to do:
1. Place sweet potatoes in a saucepan; add enough water to cover by 1 in.; bring to a boil and cook 3 to 4 min., until potatoes are just barely tender; drain well and set aside. 2. Heat butter and 1 Tbsp. oil in a large skillet over medium-high heat; add onion and red pepper and cook until lightly brown, about 4 to 5 min. 3. Add sweet potatoes. Cook, stirring 6 to 7 min., until sweet potatoes are crispy. Add remaining oil and turkey; season with salt and pepper and cook for 1 to 2 min. 4. Make 4 holes (3-in. each) in hash and break an egg into each hole. Reduce heat to low, cover and cook 4 to 5 min. until eggs are cooked to desired degree of doneness. 5. Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.
* Recipe Courtesy of Chef Sara Foster of Foster's Market, Durham, NC