Raise your hand if you’re tired of posts about Thanksgiving leftovers.
Did all of you raise your hands?
Or are there some of you out there looking for new and different ways to use up those last bits of turkey and sweet potatoes?
That’s usually where I find myself about this time every year. I’ve had my fill of turkey and dressing, and the green bean casserole is long gone (don’t worry – I make mine with fresh green beans and fresh mushrooms).
The only problem is I’ve still got plenty of turkey left to eat. And while turkey sandwiches are yummy (especially the turkey Reuben I’ve been making with my homemade sauerkraut and no-knead whole-wheat bread), you can really only eat so many turkey sandwiches. So, I have to get creative.
Tonight, I found myself with quite a bit of dark meat turkey and a couple of sweet potatoes that we’d neglected to use in our candied sweet potatoes for Thanksgiving. I thought about making some sort of casserole, but I just wasn’t in the mood to turn on the oven. Then I had this grand and brilliant idea to make breakfast for dinner – eggs and hashbrowns, with a Thanksgiving twist. I threw the collards in as a side for good measure – in my opinion you can never have too many greens in your life.
Turkey Sweet Potato Hash with Basted Eggs
prep time: 5 minutes
cook time: 20-30 minutes
2 tablespoons butter
1 small red onion (or half of a large one), minced
1 small red bell pepper, minced
2 medium-large sweet potatoes, in 1/2 inch dice
1-2 cups turkey, chopped or shredded
salt and pepper to taste
green onion for garnish
hot sauce if you like it
- Begin by melting the butter in a large skillet over medium heat.
- Saute the red onion and red pepper in the butter until translucent
- Add the diced sweet potatoes. Stir to coat with butter.
- Saute until potatoes start to brown.
- Add the turkey and cover to allow the potatoes to steam. If necessary, deglaze the pan with a bit of water and then cover – the potatoes will absorb the water and get soft faster.
- Once potatoes are cooked through, make four indentations in the surface of the hash with the back of a wooden spoon.
- Break eggs one at a time into a prep bowl and then slide them gently into the indentations you’ve made. Sprinkle with salt and pepper.
- Cover and allow eggs to baste/steam for 5-10 minutes, checking periodically to make sure they are not overcooking.
- Once you’ve achieved your desired doneness (I like my whites cooked, but my yolks still slightly runny), you’re ready to eat.
PS – don’t forget to enter my Tate’s Bake Shop Giveaway !