Turkey Hash in a Hurry

Dairy Free | Gluten Free | Grain Free | Legume Free | Nut Free | Sugar Free

Natural Grocers

    30 m

    4 servings

    A tasty way to eat turkey leftovers for breakfast!


  • 2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil
  • 2 medium sweet potatoes, 1/2-inch dice
  • 1 medium yellow onion, 1/2-inch dice
  • 1 red bell pepper, 1/2-inch dice
  • 1 green bell pepper, 1/2-inch dice
  • 1 jalapeno, minced (optional)
  • 4 cloves garlic, minced
  • 2 cups cooked turkey, chopped
  • 1 teaspoon minced fresh sage
  • Salt and pepper, to taste
  • 4 Natural Grocers Brand Organic Pasture-Raised Eggs
  • Sliced avocado, for serving
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  1. Heat coconut oil in a large pan over medium heat. When the coconut oil is fully melted, add the sweet potato and sauté for about 5 minutes, stirring frequently. Once the potatoes are beginning to brown, cover and cook for an additional 5 minutes to allow them to fully cook, stirring as needed to prevent sticking.
  2. When the sweet potatoes are soft, stir in the onion, bell peppers, jalapeño, and garlic, and season with salt and pepper. Sauté, stirring occasionally, until onions are translucent. Gently mix in the turkey and sage.
  3. Using the back of a spoon, create four wells in the hash mixture. Crack one egg into each well. Cover and cook until the eggs are done to your liking, about 3-4 minutes for soft yolks and 5-7 minutes for firm yolks. Divide the hash and one egg onto four serving plates and serve with the sliced avocado.

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