Smoked Turkey and Sweet Potato Hash

Heat the olive oil in a large skillet over medium-high heat. Add the onions, celery, and peppers, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Add the sweet potatoes and cook until lightly caramelized, about 5 minutes. Add the diced turkey and thyme and stir to combine.

Pour the chicken stock and cranberries into the pan and bring to a boil, reduce the heat to low and simmer until the potatoes are soft and most of the liquid has evaporated, about 10 minutes. Adjust the seasonings with salt and pepper, to taste.

To serve, divide hash among 4 soup bowls and place 1 or 2 poached eggs on top. Can also drizzle with a Hollandaise sauce if desired. Garnish with chopped chives or green onions.