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

450 kcal

Protein
29 g
Carbs
39 g
Fat
21 g
Fibre
7 g

In these plans

Ingredients

5 servings

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

  • Olive oil 2 ½ tbsp 35 g
  • Sweet potato, peeled, in 1 cm cubes 750 g ≈ 5 ¾ cups
  • Onion, chopped 200 g ≈ 1 ¼ cups
  • Red bell pepper, diced 250 g ≈ 1 ¾ cups
  • Lean ground turkey (93%) 500 g
  • Paprika 2 tsp
  • Ground cumin 1 ½ tsp
  • Salt ¾ tsp
  • Black pepper ¾ tsp
  • Eggs 5 large 250 g
  • Green onions, sliced 50 g ≈ ½ cup

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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