Turkey Sweet Potato Hash with Poached Eggs

While this delicious meal may make a great and hearty brunch dish, I think it also works perfectly for a casual dinner. 

This casserole type hash of sautéed diced sweet potato, onion, bell pepper, and leftover roast turkey and kale is jam-packed with nutrients, is high in fibre, protein, and healthy fats, and just satisfies the taste buds.

Adding Conestoga Farms Free Run Omega-3 eggs amps up the protein, and introduces a nutritional boost, thanks to the healthy diet that Ontario farmers feed their hens.  Not only do these hens get to roam freely and lay their eggs in nests, their diet is high in flax which brings us the Omega-3 fats we need.  Plus, including marigold extract in their diet brings us lutein, which is great for our eye health.  The hens are happy, and so are we!

Let’s Prep the Hash

It really is quite easy to whip this hash up.  The key is in the prep, as with most meals.  Having everything chopped and stored in the fridge ahead of time means that assembly is quick, and we can move right on to cooking.  Which is great on a Sunday morning, or after a long work day.  

What needs to be chopped or prepped?  A few rashers of bacon, a couple of sweet potatoes (depending on their size), an onion, a bell pepper, a couple of celery ribs, some Lacinato kale, and of course the leftover turkey. Store the diced sweet potato in one sealed container, and another large container can hold the onion, bell pepper, and celery, since they will all go into the skillet at the same time.  The kale should be stored in its own container, since it will be added towards the end.

As for the turkey, if you have leftover turkey from a Sunday roast etc, or you have turkey in the freezer, it is easy just to cube it, and store in a sealed container in the fridge with the rest of the prepped ingredients.  If you want to use ground turkey, sauté it in a pan with olive oil, salt pepper, and a tsp or so of paprika, chilli powder, cumin etc.  Once cooked through and taking on a golden hue, you can transfer it to a plate to cool.  Then store in a sealed container till you are ready to assemble the hash.

Let’s Cook the Hash

To a large skillet you will add some olive oil.  Once warmed through, add the bacon  and cook till browned but not overly crispy.  Transfer to a paper towel lined plate.

Next the sweet potato will be added and cooked till almost tender, using some stock or water to help it along.  The the vegetables are added to the skillet, then the spices.  Once the veggies are starting to crisp up nicely the leftover turkey along with the remaining stock are added.  And finally the chopped kale.  Now you have your hash, which can sit on the back burner while you work on the poached eggs.

Poached Eggs

Here is my fool proof method for getting perfectly poached eggs every time.  Bring a pot of water to a boil, then reduce it to a gentle simmer (about medium heat, bubbles should be present but not aggressive).  Stir in one tablespoon of white or apple cider vinegar.

While the water is coming to a boil, prep the eggs.  I happen to have four or five small to medium mesh sieves.  This is good if you are trying to get four or more eggs ready at a time.  But the same can be done even if you only have one small tea strainer or sieve.  Crack the egg into the sieve set over a small bowl to catch any loose bits of white.  This will result in a cleaner poached egg in the pot.

After 20 or so seconds it is ready to be gently tipped into the water which has been stirred vigorously to create a vortex of sorts.  Add the egg into the middle of the water, tipping the strainer to fold the white over the egg if possible.  The spinning water will help the white to wrap around the yolk.  Let the egg cook in the simmering water for about two minutes. Check to see if the whites have firmed up and the yolk is soft.  If you want the yolk cooked longer, let the egg simmer for another 45 to 60 seconds.

Remove the egg with a slotted spoon to a some paper towel to catch any excess water.  Repeat with the remaining eggs.  Of course, if you have a large enough pot, you may be able to cook two or three eggs at the same time.

Serve

Divide the hash between four serving bowls or plates.  Top with an egg.  Season the egg with salt and freshly cracked pepper.  Garnish each bowl with sliced avocado, and minced chives.  Serve with your favourite hot sauce.

As a variation, feel free to add a can of drained and rinsed black beans to the hash at at the same time as the turkey.  Or instead of the turkey if you are keeping this meal vegetarian.  The eggs, turkey, beans and avocado all bring fantastic protein to this meal.  The beans, sweet potato, vegetables and kale all bring nutrients and fibre.  The seasonings and bacon bring flavour!  And yes, if you want to make this a vegetarian hash, you can skip the bacon.

Leftover hash can be stored in the fridge for a great lunch or breakfast on day two.  If you don’t feel like poached eggs, feel free to top with a fried egg, or even jammy soft boiled eggs.

This is the kind of meal you will turn to time and time again.  It really ticks all the boxes, all through the year.  Enjoy a great tasting and healthy meal, and don’t skip the eggs!

Print

Turkey and Sweet Potato Hash with Poached Eggs

Cozy comfort eating with this easy to make turkey and sweet potato hash with kale. Adding poached eggs, and avocado adds extra protein and fibre. This is a perfect way to use leftover turkey, and makes a great light dinner or brunch.

Course Breakfast, brunch, Main Course

Cuisine North American

Keyword poached eggs, sweet potato, turkey hash

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Ingredients

Turkey and Sweet Potato Hash

• 2 tbsp olive oil plus more if needed
• 2 rashers of bacon cut into small lardons
• 360 g (13 oz) small diced sweet potato (about 1 1/2 medium to large potatoes)
• 5 tbsp chicken stock or water divided
• 1 small to medium yellow onion diced small
• 3/4 large bell pepper, red will make the hash sweeter, green will give a more savoury note
• 2 ribs of celery diced small
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• pinch of cayenne
• salt and pepper
• 1 1/2 cups cubed or torn roast turkey see Notes
• 75 g (2 1/2 oz) baby or Lacinato kale, chopped

Poached Eggs

• 1 tbsp white wine or apple cider vinegar
• 4 or more Conestoga Free-Run Eggs
• 1 avocado sliced or cubed
• 1 tbsp chopped chives

Instructions

Turkey Sweet Potato Hash

1. Heat 1 tbsp oil in a large skillet with a lid, over medium heat. Add the bacon and cook till golden and cooked through, but not shatteringly dry. Transfer to a paper towel lined plate, reserving the fat in the pan.
2. Add the remaining oil. Add the diced sweet potato, along with 3 tbsp of stock or water. Cover the pan and cook till the water evaporates, stirring occasionally to ensure that the potatoes aren’t sticking to the bottom of the pan, about 2-3 minutes.
3. Add the onion, bell pepper and celery to the pan, and toss to cook evenly till just starting to soften, about 3-4 minutes. Stir in the chili powder, cumin, garlic powder, cayenne and 1/4 tsp each of salt and pepper. Increase the heat to medium high, and cook for another 3-4 minutes, or till you start to see the vegetables starting to crisp up nicely. Adjust the heat if everything is started to get scorched. Also add a dash more oil if needed.
4. Add in the leftover turkey along with the remaining stock or water. Stir the turkey into the vegetables to warm through. Reduce the heat to low and fold in the chopped kale. Turn off the heat and cover with the lid while you prepare the eggs.

Poached Eggs

1. Half-fill a large saucepan with water. Bring it to a boil, and then drop the heat to a gentle simmer (about medium heat) Add the vinegar.
2. Crack one egg into a small tea-strainer set over a small bowl or cup. Let it sit for 15 seconds, to allow any loose bits of egg white to fall away.
3. Once the water is simmering with small bubbles, use a wooden spoon to stir the pot in firm circles. When you have a good spin going, gently submerge the edge of the tea strainer into the centre of the water. The spinning water will wrap the egg white around the yolk. Let it simmer until the whites have solidified and the yolk is to your liking, about 2 minutes, depending on the heat of the water and how you like your eggs. Remove with a slotted spoon to a paper towel lined plate.
4. If your pot is large, then you may get three or even eggs in comfortably at the same time. If not, let the water return to that gentle simmer and repeat with the remaining eggs.

Assemble

1. Divide the hash among four bowls or plates. Top with the egg, and garnish with avocado and chopped chives.
2. Leftover hash keeps well in the fridge for a few days.

Recipe Notes

Feel free to replace the roasted turkey with sautéed turkey sausage or ground turkey.