Photo: Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash Recipe
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced (about 1 cup)
- 1 teaspoon chopped fresh thyme leaves
- 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
- 1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup low-sodium chicken broth
- 1 teaspoon white vinegar
- 4 eggs
- Hot sauce, for serving
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By Boogbite
Soquel, CA
on December 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love anything with a poached egg on top, especially this delicious and simple recipe. My husband will regularly throw a turkey breast on the bbq when he is grilling on the weekend, and I often use the leftovers to make this dinner during a busy weeknight after work. Thanks Elie for another fabulous healthy dinner!
By kveate_11379458
Old Forge, PA
on February 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for dinner for my kids that don't like eggs (ages 2 and 4 and though they resisted at first, there was nothing on their plates at the end of dinner. I didn't have any turkey, so I substituted grilled chicken strips that I usually throw on a salad. The meal was so simple, I was shocked that it tasted so great. The only problem was that after my 1 serving, I was still hungry. Since this meal has carbs (sweet potatoes, protein (meat and egg white, and a healthy fat (olive oil and egg yolk, I felt I should pair it with a veggie, so I made a salad to fill me. The salad just didn't taste right with it, so next time, I'll have to add maybe some red bell peppers to add volume, but not calories, to the meal. All and all, I'll make this again, its very simple and delicious.
By lmail_12576616
Kirkland, 87
on January 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this turkey hash last week. I didn't have leftover Herb-Roasted Turkey, but I did have ground turkey. I cooked that, then followed the recipe as written, except I didn't peel the yams. It was delicious! I had to add a little extra seasoning since the turkey was not pre-seasoned, but my family loved it, even my picky teen. He said, "I don't know what to call this, but it's really good." He was actually annoyed when I polished off the leftovers the next day, and he never eats leftovers. I agree with the reviewer who said to pre-bake the yams; otherwise, it takes forever. Next time, I'll microwave the yams and double the recipe.
Read all 9 reviews