Left-over Magic ...

I'd like to begin this post with a small, yet entirely valid, opinion ... peeling sweet potatoes sucks. Period. Doesn't matter if they are raw or cooked, peeling them is a huge drag. Be that as it may, its a necessary evil ... and one that will lead to much culinary greatness in the recipe to follow.

I roasted a turkey breast on Tuesday night, for the sole purpose of having enough left-over to make the most outstanding sweet potato turkey hash. We did enjoy the roasted bird for dinner on Tuesday night, but last night's hash was the more interesting meal by far. A recipe from Ellie Krieger's The Food You Crave served as my inspiration for the dish. Though, as always, I've made a few changes - the main one being the addition of some red bell peppers. I can't imagine making this hash without them. I've also added some additional spices, because as Deb pointed out in the comments awhile back, some of her dishes are a bit under-seasoned for my taste.

Sweet Potato Turkey Hash:

• 2 medium to large sweet potatoes, baked, peeled and diced
• 2 tsp. extra-virgin olive oil
• 1 small red onion, diced
• 1/2 of a large red bell pepper, diced (1/2 to 3/4 cup)
• 1 1/2 tsp. fresh thyme
• 1 1/2 cups of roasted turkey breast, diced
  
• 1/4 tsp. chipotle chili powder, or to taste
• 1/4 tsp. Bell's Poultry Seasoning, or to taste
• a grating of fresh nutmeg
  
• Kosher salt and freshly ground black pepper, to taste
• 1/4 to 1/2 cup low-sodium chicken broth

• 4 large eggs, poached

Heat the oil in a large, non-stick skillet over medium high heat. Add the onions and red peppers to the skillet, along with some Kosher salt and ground black pepper, and saute until the vegetables begin to soften, approximately 3 to 4 minutes. Remove the thyme leaves from the stems and add to the pan, stirring to combine. (Hint do not drop the thyme stem into the pan ... because when you stick your hand in to fish it out and burn yourself for the fourth time this week, your husband will mock you.)

Add the sweet potatoes, turkey, chili powder, poultry seasoning and nutmeg to the pan and cook, stirring occasionally until the potatoes begin to brown - about 5 to 6 minutes. (Hint number two: if you'd like to add the teeny-tiniest little bit of butter here, it probably won't kill you. I'm just saying ...) Flip the hash over as needed to facilitate the browning process. Add the broth to the pan, 1/4 cup at a time and continue to stir and flip to incorporate the liquid, adding a bit more if needed. Taste and adjust the seasonings adding more of anything you wish. When the hash is well browned, turn the pan to low and keep warm while you poach the eggs.

Serve the hash topped with some fresh eggs, poached to your liking and enjoy! This meal can certainly be enjoyed for breakfast, but there's something so cozy and altogether charming about having breakfast for dinner - its one of my favorite things. As written, this recipe will serve four. Don't forget to have some Tobasco or other kind of hot sauce on hand for at-table enhancement. It really adds a nice touch. I hope you'll try it!

So, tell me about your favorite breakfast for dinner meal. Hungry Diva wants to know.

Bon appetite!

p.s. - the first picture was taken in Huntsville, Alabama's historic Twickenham District. Incidently, the home is currently for sale ... imagine all the eggs you could poach in that kitchen!