Ingredients
- 2 T. olive oil
- 1 sm. onion chopped
- 1 med. sweet potato peeled and chopped
- 1 lb. leftover turkey chopped
- 1 sm. red bell pepper chopped
- 1 sm. green bell pepper chopped
- 1 jalapeño seeded and sliced
- 1 tsp. ground chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 1 T. butter
- 6 med. eggs optional
- c. chopped fresh cilantro leaves
Servings:
Units:
Instructions
- In large skillet, heat oil over medium heat. Add onions and sweet potatoes; cook until potatoes begin to soften and onions are translucent about 5-7 minutes.
- Stir in turkey, bell peppers, jalapeño, chili powder, cumin, paprika and salt. Reduce heat, cover and cook, stirring occasionally, until turkey is heated through and veggies are tender.
- Meanwhile, in a separate skillet, melt butter over medium heat and fry 6 eggs to desired doneness. We like the yolk runny. Serve immediately over hash.
- Sprinkle fresh chopped cilantro over all, Enjoy!
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