Turkey and sweet potato hash with eggs
Crispy-edged sweet potato, savory turkey and peppers in one skillet, topped with eggs that cook right in the hash.
- 50 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $2.77 a serving
- 460 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 lb ground turkey
- 2 sweet potatoes, medium
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 4 large eggs
- 2 stalks green onions, sliced (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp smoked paprika, divided
- 1 tsp garlic powder, divided
- 1½ tsp salt, divided
- ½ tsp black pepper, divided
Each serving has about 460 calories, 30 g protein, 29 g carbs and 25 g fat, and costs about $2.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground turkey? Ground chicken works.
- No red bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the sweet potatoes if you like and cut them into ½-inch , then dice the pepper and onion.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Dolly’s tip: Small pieces are the secret. They cook through in the pan before the outsides burn.Heat 1 tablespoon of the oil in a large over medium-high heat and cook the turkey, breaking it up, for 6 to 7 minutes, until no pink is left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
the turkey with half the paprika, garlic powder, salt and pepper, then tip it into a bowl.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Medium-high heat
Add the rest of the oil and the sweet potatoes to the pan, cover, and cook over medium heat for 8 minutes, once, until nearly tender.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 8 min
Uncover, add the pepper, onion and the rest of the spices, salt and pepper, and cook 5 to 6 minutes more, now and then, until the potatoes are at the edges.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min 30 sec
the turkey back in, then make 4 wells in the hash with the back of a spoon and crack an egg into each.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
to low, cover the pan, and cook 5 to 7 minutes, until the egg whites are fully set.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 6 min
Dolly’s tip: Peek at 5 minutes. The whites should look milky white, not clear, and the yolks just starting to thicken.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scatter green onions over the top if you like and serve from the pan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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