YOUR SOLIN GENERATED RECIPE
Turkey and Egg Hash with Sweet Potatoes
Sautéed sweet potatoes and leftover turkey crisped in a skillet with bell peppers, topped with perfectly runny eggs and a sprinkle of fresh herbs.
INGREDIENTS
0.5 tbsp Olive oil
0.5 cup Sweet potato
0.25 cup Red onion
0.5 cup Red bell pepper
4 oz Cooked turkey breast
2 large Eggs
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden brown.
Stir in the red onion and red bell pepper, and continue to sauté for another 4 minutes until the vegetables have softened.
Add the shredded cooked turkey, sea salt, black pepper, and smoked paprika to the pan, tossing well to combine and crisping the turkey for 2-3 minutes.
Use a spoon to create two small wells in the hash mixture and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are fully set but the yolks are still runny.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.