Turkey and Sweet Potato Breakfast Hash

Ingredients

• 450 gextra-lean ground turkey (93%)
• 2½medium sweet potatoes, peeled, in small cubes
• 1red bell pepper, diced
• 1medium onion, diced
• 60 gbaby spinach
• 3 tspextra-virgin olive oil
• 2¼ tspsmoked paprika
• 1 tspground cumin
• 1 tspgarlic powder
• ½ tspsalt
• 4large eggs, to serve

Method

1. Peel the sweet potatoes and cut them into 1 cm (1/2 inch) cubes so they soften quickly. Dice the onion and red pepper.

2. Heat the olive oil in a large (30 cm / 12 inch) skillet with a lid over medium-high heat until shimmering, about 1 minute.

3. Add the sweet potato and 2 tbsp of water, cover with the lid and cook for 8 minutes, stirring once halfway, until the potatoes start to soften.

   8 min timer

4. Remove the lid, add the onion and pepper and cook, stirring every minute, until the potatoes are tender when pierced with a fork and browning at the edges, about 5 minutes.

   5 min timer

5. Push the vegetables to the sides of the pan. Add the turkey to the centre with the paprika, cumin, garlic powder and salt. Break it up with a wooden spoon and cook over medium-high heat until no pink remains and it reaches 74°C (165°F), about 6 minutes, then stir everything together.

   6 min timer

6. Add the spinach and stir for about 1 minute until wilted.

7. Reduce the heat to medium. Make four wells in the hash with the back of a spoon and crack an egg into each.

8. Cover and cook until the egg whites are fully set and the yolks are as firm as you like, about 4 minutes for runny yolks or 6 minutes for firm.

   5 min timer

9. Serve straight from the pan. For meal prep, cool the hash without the eggs and fry fresh eggs each morning.

Storing and reheating

The hash keeps 4 days in the fridge. Reheat in a pan or microwave and top with a fresh egg.