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
additional 5 minutes or un
til onions become tender. Toss in serrano
peppers, 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
desired doneness. Serv
e on top of hash.
Calories: 310, Total Fat: 15g, Saturated Fat: 4.5g, Sodium: 280mg, Carbohydrates: 18g, Di
etary Fiber: 3g, Protein: 25g
My H-E-B Texas Life Magazine, November 2013