Keep this recipe handy for post-Thanksgiving leftovers - it'll take care of your extra turkey meat and any stray sweet potatoes. It works for brunch or dinner. And, even if it's not Thanksgiving and you're buying a pre-cooked turkey breast on sale, it's economical.
Sweet potatoes: $1
Butter: 12 cents
Olive oil: 34 cents
Red onion: 50 cents
Red bell pepper: $1.99
Turkey breast: $6.99
Eggs: 67 cents
From the pantry: salt, pepper
Note: Prices are based on the amount of each ingredient used in the recipe.
SWEET POTATO TURKEY HASH
2 large sweet potatoes, peeled and cut into 1/4 -inch dice
1 tablespoon unsalted butter
2 tablespoons olive oil (divided use)
1 small red onion, chopped
1 red bell pepper, diced
1 pound skinless cooked turkey breast, cut into 1/2 -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