North Carolina Sweet Potato Turkey Hash With Eggs Food

SWEET POTATO TURKEY HASH

Steps:

• Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
• Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
• With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.

NORTH CAROLINA SWEET POTATO TURKEY HASH WITH EGGS

Steps:

• Place sweet potatoes in a saucepan; add enough water to cover by 1 inch.
• Bring to a boil and cook 3 to 4 minutes, until potatoes are just barely tender. Drain well and set aside.
• Heat butter and 1 tablespoon oil in a large skillet over medium-high heat.
• Add onion and red pepper and cook about 4 to 5 minutes until lightly brown.
• Add sweet potatoes. Cook, stirring 6 to 7 minutes, until sweet potatoes are crispy.
• Add remaining oil and turkey; season with salt and pepper and cook for 1 to 2 minutes.
• Make 4 holes (3-inches each) in hash and break an egg into each hole.
• Reduce heat to low, cover and cook 4 to 5 minutes until eggs are cooked to desired degree of doneness.
• Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.