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


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