Palate-Specific Recipe: Sweet Patato & Turkey Hash
PALATE-SPECIFIC RECIPE
Sweet Potato & Turkey Hash
Chef Sara Foster
Foster’s Market, Durham and Chapel Hill, N.C.
Yield: 4 portions
Foster’s Market, which opened in 1990 by a caterer and former chef to Martha Stewart, is a specialty and takeout food store that offers casual dining. Customers keep coming back for lunchtime gatherings and special-occasion takeout dinners.
Ingredients
- 1 large sweet potato, peeled, cut into 1/4-in. dice
- Water, as needed
- 1 T. unsalted butter
- 2 T. olive oil, divided
- 1 small red onion, peeled, chopped
- 1 red bell pepper, cored, seeded, diced
- 1 pound skinless, cooked turkey breast, cut into 1/2-in. dice
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 1 T. chopped, fresh chive
- 1 T. chopped, fresh parsley
Method
- Place sweet potatoes in a sauce pan. Add enough water to cover by 1 inch. Bring to a boil. Cook 3 to 4 minutes, until potatoes are just barely tender. Drain well; set aside.
- Heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook for 4 to 5 minutes until lightly brown, stirring occasionally.
- Add cooked sweet potatoes to skillet. Cook, stirring, 6 to 7 minutes or until sweet potatoes are crispy.
- Add remaining oil and turkey. Season with salt and pepper. Cook, stirring, 1 to 2 minutes.
- Make 4 holes (3 inches each) in hash and break an egg into each hole. Reduce heat to low; cover. Cook 4 to 5 minutes until eggs reach desired degree of doneness. Sprinkle with chive, parsley and additional salt and pepper if desired. Serve immediately.
Compliments of: North Carolina SweetPotato Commission