North Carolina Sweet Potato Turkey Hash With Eggs Recipes

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

SWEET POTATO TURKEY HASH

Steps:

• Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
• Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
• With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.

SUSIE'S TURKEY HASH SUPER SPECIAL

Steps:

• Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Steps:

• Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
• Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
• Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
• Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
• Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
• Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
• Serve immediately, with Parmesan, if desired.