Smoked Turkey and Sweet Potato Hash
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Ingredients
- Vegetable oil
- 3 cups cubed sweet potato, cut ¾”
- ½ medium red bell pepper, sliced thinly
- ½ medium red onion, sliced thinly
- 1 jalapeno, sliced thinly
- 3 cups cubed smoked turkey
- Your favorite barbecue seasoning
- 2 Tablespoons butter
- 1 Tablespoon chopped chives, plus additional for garnish
- 3 or 4 eggs
Directions
This bountiful hash is an easy brunch dish and a great way to use up that leftover smoked turkey. Don’t have any leftover smoked turkey? Just grill up a couple extra turkey tenders during the week and you’ll be all set for a tasty Weekend Brunch. I like to serve this family style letting everyone take as much as they’d like. English muffins with an assortment of jams on the side are the perfect accompaniment.
Preheat a backyard griddle or a large skillet over medium heat.
Add a couple tablespoons of oil.
When the oil is hot add the sweet potatoes and cook, tossing occasionally until they are lightly browned and beginning to soften, about 8 minutes.
Add the bell pepper and toss.
Cook for about 2 minutes tossing occasionally until the pepper begins to soften and adding a little more oil anytime it’s needed to keep things from sticking.
Add the onion and jalapeno and toss.
Cook for about 3 minutes, tossing occasionally until the onion begins to soften.
Add the turkey and season everything liberally with your favorite barbecue rub.
Cook 3 to 4 minutes until everything is heated through.
Add the butter and 1 tablespoon of chopped chives.
Toss to mix well, then transfer to a large plate.
Break the eggs onto the griddle and cook sunny side up.
Transfer the eggs to the top of the hash and garnish with a little more of the chopped chives.
