Sweet Potato Turkey Hash

Serves 4

2 large sweet potatoes, peeled and cut into ¼-inch dice

1 tablespoon unsalted butter

2 tablespoons olive oil

1 small red onion, chopped

1 red bell pepper, diced

1 pound skinless cooked turkey breast, cut into ½-inch dice

Salt and freshly ground black or white pepper

4 large or extra-large eggs

Place the sweet potatoes in a saucepan; add enough water to cover by 1 inch. Bring to a boil and cook for 3 to 4 minutes, until the potatoes are just barely tender. Drain well and set aside.

Heat the butter and 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for about 5 minutes, until lightly brown. Add the drained sweet potatoes. Cook, stirring with a spatula, for about 8 minutes, until the sweet potatoes are browned and crispy. Add the remaining 1 tablespoon oil and the cooked turkey; season with salt and pepper, and cook for about 2 minutes, to heat the turkey.

Make 4 depressions (3 inches in diameter each) into the hash and break 1 egg into each. Reduce the heat to low, cover, and cook for 4 to 5 minutes, until the eggs are firm and cooked to the desired degree of doneness. Sprinkle with additional salt and pepper, if desired. Cut the hash into 4 portions and serve immediately.

--Adapted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger

Per serving: 374 calories, 36 grams protein, 15 grams fat, 5 grams saturated fat, 22 grams carbohydrate, 4 grams fiber, 293 milligrams cholesterol, 151 milligrams sodium. Analysis by registered dietitian Jodie Shield.