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Sweetpotato Turkey Hash

Breakfast has never looked so good! At least, not until this sweetpotato hash made its debut. Enjoy our Sweetpotato Turkey Hash with some runny eggs and you’ll surely have a delicious and protein-filled start to the day. Not only will this yummy dish keep your cravings at bay, it will become your morning breakfast staple. Our Sweetpotato hash pairs deliciously with eggs and bacon or it can be a complete meal on its own – already had all you need to start the day off right.

Recipe courtesy of Chef Sara Foster of Foster’s Market, Durham, NC
Print Recipe


  • 1 large sweetpotato, peeled and cut into ¼-inch dice
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 small red onion, peeled and chopped
  • 1 red bell pepper, cored, seeded and diced
  • 1 pound skinless, cooked turkey breast, cut into ½-inch dice
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tablespoon chopped, fresh chives
  • 1 tablespoon chopped, fresh parsley


  • Place sweetpotatoes in a saucepan; add enough water to cover by 1 inch; bring to a boil and cook 3 to 4 minutes, until potatoes are just barely tender; drain well and set aside.
  • Heat butter and 1 tablespoon oil in a large skillet over medium-high heat; add onion and red pepper and cook until lightly brown, about 4 to 5 minutes.
  • Add sweetpotatoes. Cook, stirring 6 to 7 minutes, until sweetpotatoes are crispy. Add remaining oil and turkey; season with salt and pepper and cook for 1 to 2 minutes.
  • Make 4 holes (3-inches eacin hash and break an egg into each hole). Reduce heat to low, cover and cook 4 to 5 minutes until eggs are cooked to desired degree of doneness.
  • Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.
Number of servings (yield): 4
Serves: 4