Nutrition Facts

Smoked Turkey and Sweet Potato Hash

Cooks in 25 min.
Serves 4






Ray Lampe, Dr. BBQ


  • 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


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.