Recipe courtesy of Bobby Flay
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Mixed Herb-Bacon Oil:
Turkey, Brussels Sprout and Sweet Potato Hash:
Poached Eggs:

Directions

Watch how to make this recipe.

For the herb-bacon oil: Combine the olive oil and herbs in a bowl.

Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.

For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.

Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)

Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.

For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.

Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve. 

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Sweet Potato Hash

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking