Turkey Sweet Potato Hash with Baked Eggs

Provided by: Ohio Egg Marketing Program

Holiday leftovers will be delicious added to a Turkey Sweet Potato Hash that’s topped with baked eggs.

  • Serves 4
  • Total Time: 40 minutes
  • Preparation Time: 15-20 minutes
  • Cook/Bake Time: 20-22 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/3 cup onion, ¼-inch dice
  • 1 clove garlic, minced
  • 1 pound roast turkey, ½-inch dice
  • 1 large baked sweet potatoes, ½-inch dice
  • 1 large baked potatoes, ½-inch dice
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons water
  • Salt and pepper to taste
  • 4 eggs

Directions

  • Heat 1 tablespoon oil over medium-high heat in a 12-inch non-stick, ovenproof skillet. Add onion; cook 2-3 minutes, stirring often. Add garlic, and cook an additional 2-3 minutes, again stirring often. Add turkey and potatoes and remaining olive oil, continue to cook until golden brown and heated through.
  • Mix ketchup, mustard, thyme, parsley and water in a small bowl. Stir ketchup mixture into turkey/potatoes. Season with salt and pepper, to taste. Reduce heat to medium, continue to stir for an additional 4-5 minutes.
  • Make 4 “wells” into hash mixture. Break an egg into a small bowl and transfer egg to the “well.” Repeat until 4 wells are filled with an egg.
  • Transfer skillet to 350-degree, preheated oven. Bake 20-22 minutes, or until egg whites are firmly set and yolks are to your desired degree of doneness.

Nutrition Information

Per serving: 1/4 of recipe

Calories: 466

Total fat: 19 g
Saturated fat: 4 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 7 g

Cholesterol: 186 mg
Sodium: 1012 mg
Carbohydrates: 36 g
Fiber: 1 g
Sugar: 7 g
Protein: 37 g
Vitamin A: 323 mcg
Vitamin D: 1 mcg
Folate: 30 mcg
Choline: 152 mg
Calcium: 176 mg
Iron: 5 mg
Potassium: 501 mg

This recipe is an excellent source of protein, vitamin A and choline.

Ohio Eggs