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.]

Total Time:
30 min
10 min
20 min

4 servings

  • 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.) Princella® or Sugary Sam® Cut 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
  • 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.

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    Maple Sugar Sweet Potato Fries

    Recipe courtesy of Janet Johnston