Smoked Turkey and Sweet Potato Hash
Sarah Ellis
Thanksgiving in a bowl! A great fall or winter time meal.
ingredients
- 2 Tbsp. olive oil
- 1/2 c. diced onions
- 1/4 c. diced celery
- 1/4 c. green bell pepper
- 1 tsp. minced garlic
- 1 lb. sweet potatoes, diced into 1/2-inch cubes
- 1 lb. thick-cut smoked turkey breast, diced into 1/2-inch cubes
- 2 tsp. chopped fresh thyme leaves
- 2 c. chicken stock
- 1/2 c. dried cranberries
- Salt and pepper
- 4 large poached eggs
- Chives or green onions for garnish
directions
- 1
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.
- 2
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.
- 3
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.
Source: Sarah Ellis
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