Peel sweet potatoes; cut into ¾ inch cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.
In large skillet, heat butter & oil over medium-high heat; cook onions with the smoked paprika until translucent – add the peppers, sweet potatoes, turkey pieces, salt and pepper, stirring often, for about 10 minutes or until lightly crisped.
Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.
Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg, hollandaise sauce and parsley. Serve with freshly toasted ciabatta bread.
Blender Hollandaise:
Put egg yolks, mustard and lemon juice in a blender. Cover and process on medium speed.
Remove feeder cap and pour in the hot butter in a steady stream with the blender running until mixture is emulsified.
It can now just be spooned over the hash without re-heating.
This recipe makes about a cup.
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings (or 2 servings with 2 eggs each)
I always enjoy reading recipes that have multiple meals. I like the this one because you have a real nice main meal, then you can turn it into a second meal which saves money. Nice. Thank you.
My Year on the Grill
March 12, 2017
WHOO WHOO… I am collecting all these left over turkey recipes from my Canadian brothern for our US left overs next month. These are winners, thanks
Dan
March 12, 2017
I always enjoy reading recipes that have multiple meals. I like the this one because you have a real nice main meal, then you can turn it into a second meal which saves money. Nice. Thank you.