Sweet Potato Turkey Hash and Poached Eggs

Sweet Potato Turkey Hash and Poached Eggs 

Yield: 8 servings


  • 3 cups cooked turkey, cubed
  • 6 tbsp. canola oil
  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 1/2 cups russett potatoes, peeled and cubed
  • 1/2 cup white onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 3 tbsp. fresh parsley, chopped
  • 1 clove minced garlic
  • Kosher salt, to taste
  • Fresh, ground black pepper, to taste
  • 16 large eggs, poached


  1. Pre-heat oven to 400° F.
  2. On two separate baking sheets, place the russet potatoes on one and the sweet potatoes on the other. Toss the potatoes with 2 tbsp. canola oil on each tray and season with salt and pepper.
  3. Bake in the oven stirring occasionally until the potatoes are browned and cooked through. Set aside.
  4. In a large nonstick skillet, heat 2 tbsp. canola oil. Add the garlic, onion, red pepper and green pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm.
  5. Serve with poached eggs and toast

Upscale Deviled Eggs


Commodity Board Recipes



Chef Ina’s French Soul Bowl