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Breakfast recipe · from the recipe book

Turkey, Sweet Potato and Kale Breakfast Hash

Crisp-edged sweet potato cubes, tender diced turkey, sweet apple and wilted kale, crowned with jammy fried eggs and a hint of thyme and smoked paprika.

Turkey, Sweet Potato and Kale Breakfast Hash

Ingredients

  • 7 oz200 gTurkey breast, boneless skinlesscut into 1/2-inch pieces
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2¾ cups chopped60 gKalestems removed, leaves chopped
  • 2 large100 gEggs
  • ½ cup chopped80 gYellow oniondiced
  • ½ medium90 gApplediced
  • 1½ tbsp20 gOlive oil
  • 1 tsp1 gDried thyme
  • ¾ tsp1.5 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Heat most of the olive oil in a large skillet over medium-high heat. Add the sweet potato in an even layer and cook, stirring now and then, for 8 minutes until browned at the edges.
  2. Add the onion and apple and cook 3 minutes, until the onion softens and the sweet potato is just tender.
  3. Push the vegetables aside, add the turkey, and season everything with the thyme, paprika, salt and pepper. Cook, stirring, 5 to 6 minutes until the turkey is no longer pink and reaches 165°F (74°C).
  4. Stir in the kale and cook 1 to 2 minutes until it wilts.
  5. Make two wells in the hash, add the remaining olive oil, and crack an egg into each. Cover and cook 3 to 4 minutes, until the whites are set and the yolks are thickened, or to 160°F (71°C).
  6. Divide the hash and eggs between two plates and serve hot.

Contains: Egg.

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Saved in the Every Helping recipe book on October 19, 2026.

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