Breakfast hash. I’d never tasted it, much less ordered it. But, ‘The Original’ hash was on my companion’s plate at the famed Otis Cafe on the Oregon Coast. I dug my fork into the mass. When in Rome. Yes, it was delicious. But, one bite was adequate. Cross that off the list. Until yesterday morning, when The Time food section was promoting Turkey Hash as a way to repurpose one’s remaining Thanksgiving bird. Count me in.
Inspired by The Times version, this sweet potato hash recipe is a leaner, Paleo-friendly, lower glycemic index version of the classic dish. I meant to add dark greens into the mix, but forgot. I think arugula or baby kale would be a nice addition. But, since this is an ideal post-holiday dish, make it your own and clear out your fridge!
2 sweet potatoes, diced into 1/4 inch pieces
2 tablespoons butter, olive or coconut oil
1large onion, diced, about 2 cups
Salt and pepper
2 cups cooked turkey, preferable dark meat, in bite-size pieces
4 tablespoons fresh sage (or other herbs), chopped
1cup turkey or chicken broth
4 scallions, chopped
4 eggs, for poaching
Italian parsley, thyme or sage sprigs chopped for garnish (optional)
Heat oven to 400° F.
Put 2 tablespoons of the butter or oil in a large cast-iron skillet over medium-high heat. Add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper, then remove from the pan and set aside.
Add diced sweet potatoes to the pan and stir to coat well, adding more butter as needed. Cook potatoes, stirring only intermittently until evenly browned, about 10 minutes. Add turkey meet, sage and reserved onions. Stir to combine.
Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
Fill a shallow pan with water for poaching and bring it to a simmer. Add a small dash of vinegar to the simmering water. Crack eggs individually into a ramekin or cup. Create a small whirlpool in the water with a spoon, then slowly slide each egg into the water and let cook for 3 to 4 minutes.
While the eggs are poaching, create a well for each egg in the hash mixture.
Remove the eggs from the poaching water with a slotted spoon and blot with a paper tower, if needed. Place one poached egg in each well in the hash.
Garnish the hash with the chopped scallions and fresh herbs.