Recipes
Breakfast

Sweet potato and turkey hash with egg

Golden sweet potato cubes, lean ground turkey and red pepper cooked in one pan and topped with an egg, hearty and filling.

Sweet potato and turkey hash with egg

Budget High protein

Prep
10 min
Cooking
20 min

Per serving

900 kcal

Protein
57 g
Carbs
78 g
Fat
41 g
Fibre
14 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

8 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Olive oil ½ cup 110 g
  • Sweet potato, peeled, in 1 cm cubes 2.4 kg
  • Onion, chopped 640 g ≈ 4 cups
  • Red bell pepper, diced 800 g ≈ 5 ¼ cups
  • Lean ground turkey (93%) 1.6 kg
  • Paprika 2 ½ tbsp 15 g
  • Ground cumin 1 ½ tbsp
  • Salt 2 ½ tsp 15 g
  • Black pepper 2 tsp
  • Eggs 16 large 800 g
  • Green onions, sliced 160 g ≈ 1 ½ cups

Steps

  1. Heat the olive oil in a large non-stick skillet over medium heat.
  2. Add the sweet potato, cover and cook for 8 minutes, stirring twice, until almost tender.
  3. Add the onion and pepper and cook uncovered for 3 minutes.
  4. Add the turkey, paprika, cumin, salt and pepper and cook for 5 minutes, breaking up the meat, until no pink remains.
  5. Make a well in the middle, crack in the egg, cover and cook for 3 to 4 minutes, until the white is set.
  6. Sprinkle with the green onion and serve.

Tip: Cook a double batch of the hash without the egg; it reheats well for up to 3 days.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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