Turkey and Sweet Potato Hash


  • 6 tablespoons olive oil, divided
  • 1 lb of ground turkey
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp poultry seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt and pepper or to taste
  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 4 Fried or Sunny side Eggs (cooked to preference)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup green onions chopped

Directions                                                                                                                                         In a large frying pan add oil and turkey on medium heat.  Add all the spices. Cook turkey sausage until done (absence of any pink)  Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Add the red onions, bell peppers, green onions and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Fry egg or cook eggs to preference. Top eggs over hash. Sprinkle with kosher salt and fresh black pepper. Finish with green onions. Serves about 4-6

This recipe is courtesy of Chef Angel Gandy of Ennoble Events and Catering.