Turkey and sweet potato breakfast hash
Crisp sweet potato and smoky turkey mince finished with a soft egg. A big plate that keeps you going all morning.
- Time35 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Put the sweet potato in a large non stick frying pan with the olive oil and water. Cover and cook over a medium heat for 8 minutes, until just soft.
8 min - 2
Take off the lid and cook for 5 minutes more, turning now and then, until the edges are golden. Tip onto a plate.
5 min - 3
Spray the pan with low fat cooking spray. Brown the turkey for 6 minutes, breaking it up.
6 min - 4
Add the onion, pepper, paprika and cumin. Cook for 5 minutes until the vegetables soften.
5 min - 5
Return the sweet potato to the pan and stir. Make four dips and crack in the eggs.
- 6
Cover and cook for 4 minutes, until the whites are set and the yolks still soft. Scatter with parsley and serve from the pan.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.