Turkey Hash with Sunny-Side-Up Eggs

Name: Turkey Hash with Sunny-Side-Up Eggs
Prep time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 1 lb. red potatoes; 1 1/2 tsp. salt; 3 tbsp. olive oil; 4 tsp. olive oil; 1 small yellow onion; 3 clove garlic; 1 red bell pepper; 1 1/2 tbsp. chopped fresh thyme; 1/2 tsp. Freshly ground pepper; 3 c. diced leftover white and dark meat roast turkey; 8 large eggs

By Cheryl SlocumPublished: Oct 19, 2011

Jump to recipe

Kana Okada

Yields:

Prep Time:

10 mins

Total Time:

35 mins

Cal/Serv:

230

By using skinless turkey instead of the traditional corned beef, you save 53 calories, 8 grams of fat, and a whopping 606 milligrams of sodium per serving.

Advertisement - Continue Reading Below

Ingredients

1 lb. red potatoes
1 1/2 tsp. salt
3 Tbsp. olive oil
4 tsp. olive oil
1 small yellow onion
3 clove garlic
1 red bell pepper
1 1/2 Tbsp. chopped fresh thyme
1/2 tsp. Freshly ground pepper
3 cups diced leftover white and dark meat roast turkey
8 large eggs

Directions

1. Step 1In a medium pot of cold water over high heat, bring potatoes and 1 teaspoon salt to a boil. Cook for 3 minutes, drain potatoes, and set aside.
2. Step 2Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-low heat. Sauté onion and garlic, stirring occasionally, until soft, about 5 minutes. Add red bell pepper, 1 tablespoon thyme, pepper, and remaining salt, and sauté for 3 minutes more.
3. Step 3Increase heat to medium-high, add 1 tablespoon more oil, reserved potatoes, and turkey and cook, stirring occasionally, for 5 minutes. Add 1/4 cup water and stir to mix. Cover, reduce heat to low, and cook for 10 minutes more. Remove hash from heat and cover loosely with foil.
4. Step 4In two large nonstick skillets over medium heat, heat 2 teaspoons oil in each. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining thyme.