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Turkey Hash with Sunny-Side-Up Eggs |

Turkey Hash with Sunny-Side-Up Eggs

Turkey Hash with Sunny-Side-Up Eggs

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.


1 pound(s) red potatoes, diced

1 1/2 teaspoon(s) salt

3 tablespoon(s) olive oil

4 teaspoon(s) olive oil, for frying eggs

1 small yellow onion, finely chopped

3 clove(s) garlic, minced

1 red bell pepper, diced

1 1/2 tablespoon(s) chopped fresh thyme

1/2 teaspoon(s) freshly ground pepper

3 cup(s) (about 1 pound) diced leftover white and dark meat roast turkey, skin removed

8 large eggs


    In 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.

    Meanwhile, 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.

    Increase 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.

    In 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.

Category: Skillets  Tags: ,  Comments off
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