2 Tbsp. olive oil
2 sweet potatoes, cubed
1 sliced onion, sliced
2 serrano peppers, seeded & sliced
1 c. shredded turkey, white and dark meat
1/4 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter, salted
4 large eggs
Heat olive oil in a large non-stick sauté pan on Medium-High.
Add sweet potatoes and cook 10 minutes. Add onions and cook an
onal 5 minutes or until onions become tender. Toss in serrano
shredded turkey, salt and pepper. Cook until heated through.
Spoon onto four plates.
Using the same pan, reduce heat, add butter and gently fry eggs to
sired doneness. Serve on top of hash.
Calories: 310, Total Fat: 15g, Saturated Fat: 4.5g, Sodium: 280mg, Car
bohydrates: 18g, Dietary Fiber: 3g, Protein: 25g