Turkey-Sweet Potato Breakfast Hash
If you're looking for an easy way to add more vegetables to your breakfast routine, this turkey-sweet potato hash recipe is a perfect place to start. Packed with protein and fiber, this hash features sweet potato and green bell peppers, along with protein-boosting eggs and turkey sausage. This hash is packed full of protein and flavor from the sweet potatoes and sausage, and it's easy to reheat later on in the week.
Ingredients:
- 1/2 cup 3/4-inch cubes peeled sweet potato
- 1 Tbsp olive oil
- 1/2 cup chopped green bell pepper
- 1/4 tsp paprika
- 1/4 tsp salt
- 4 oz lean ground turkey sausage
- 2 eggs
- Ground black pepper
- 1/4 cup salsa verde (optional)
- 2 Tbsp chopped fresh cilantro (optional)
Instructions:
- In a medium skillet, cook sweet potato, covered, in hot oil over medium-low heat for 10 minutes, stirring occasionally. Add green pepper, paprika, and half the salt. Cook, uncovered, for 5 to 7 minutes more or until vegetables are just tender, stirring occasionally. Remove vegetables from the skillet; set aside.
- In the same skillet, cook sausage over medium heat until no longer pink, using a spoon to break up sausage as it cooks; drain off any fat if needed. Stir in potato mixture. Push mixture around to create two 3-inch-diameter holes. Reduce heat to medium-low.
- Carefully crack one egg into each of the holes. Sprinkle eggs with remaining salt and a little black pepper. Cover; cook for 2 to 3 minutes or until egg whites are completely set and yolks are to the desired doneness.
- Divide hash and eggs between two serving plates. If desired, top with salsa and cilantro.
