Sweet Potato Turkey Hash
Enjoy a relaxing brunch after the holidays with a simple one skillet meal, and boost your leftover turkey with corn, sweet potatoes and eggs.
Serves
4
Prep time 10 min
Cook time 20 min
Ingredients
2 Tbsp. butter
1 medium onion, chopped
2 cups diced cooked turkey
1 tsp. dried rosemary, crushed
1 tsp. smoked paprika
1 can (29 oz.) Sweet Potatoes, well drained and diced
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
4 large eggs
Salt and black pepper, to taste
Sliced green onion or chopped parsley, optional
Shop This Recipe
Directions
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.