Leftover Turkey & Cranberry Breakfast Hash with Poached Eggs

Leftover Turkey & Cranberry Breakfast Hash with Poached Eggs ingredients

• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 2 cups Cooked sweet potatoes, diced (from leftovers or roasted)
• 2 cups Cooked turkey, shredded or diced
• 0.5 cup Dried cranberries
• 1 tbsp Fresh sage, chopped
• 1 tsp Fresh thyme, chopped
• 0.5 cup Chicken or turkey broth
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 whole Large eggs
• 1 tbsp White vinegar
• 2 tbsp Fresh parsley, chopped

How to make Leftover Turkey & Cranberry Breakfast Hash with Poached Eggs

1. Heat 2 tablespoons olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add the diced yellow onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
2. Add the 2 cups diced cooked sweet potatoes and 2 cups shredded or diced cooked turkey to the skillet. Continue to cook for another 5 minutes, allowing the turkey and sweet potatoes to heat through and brown slightly.
3. Stir in 1/2 cup dried cranberries, 1 tablespoon chopped fresh sage, 1 teaspoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, allowing the flavors to meld.
4. Pour in 1/2 cup chicken or turkey broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the hash is heated through.
5. While the hash finishes cooking, prepare the poached eggs: Fill a medium pot with about 4-5 inches of water and bring it to a gentle simmer (just below a boil). Add 1 tablespoon white vinegar to the water to help the egg whites set.
6. Carefully crack each of the 4 large eggs into separate small bowls or ramekins. Gently slide one egg at a time into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
7. Using a slotted spoon, carefully remove the poached eggs from the water, allowing excess water to drain. Place them on a paper towel-lined plate momentarily.
8. Divide the warm turkey and cranberry hash among four plates. Top each serving with a perfectly poached egg.
9. Garnish with 2 tablespoons chopped fresh parsley before serving immediately.

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