Thanksgiving is around the corner already which means turkey! Did you know that turkey is the 4th most-popular protein choice for Americans? We consume an average of 16 pounds per person every year. That’s a lot of turkey! Beyond Thanksgiving Day and Thanksgiving leftovers, turkey is a delicious and affordable protein year-round.
This Turkey Sweet Potato Hash with Baked Eggs Recipe is fantastic whether you enjoy it for breakfast or Brinner (breakfast for dinner) all year long.
I found this Turkey Sweet Potato Hash with Baked Eggs Recipe from the sponsor of this post, the Ohio Poultry Association (OPA). This recipe is easy to prepare.
This recipe is flavorful, made with fresh ingredients that your family will love.
It is likely that the turkey you prepare for this recipe is from Ohio! Did you know that Ohio ranks 9th nationally in turkey farming?! Our turkey farmers produce nearly one turkey for everyone in the USA – that 219 million pounds of turkey! Even though we have cold winters here in Ohio, our turkeys are the best because our farmers take excellent care of them in barns protected from the weather with access to fresh food and water.
The mixture of both yellow and sweet potatoes makes this hash recipe unique and perfect for Thanksgiving and Christmastime although it can be enjoyed year-round. Heat your skillet with oil, saute the onion first, then add the garlic and potatoes.
Next, add diced turkey. You can use leftover turkey from Thanksgiving, or prepare a small turkey breast like I did. You can usually find small turkey breasts year-round about about 3 pounds in size. It takes about 90 minutes to bake in the oven to to 165°F. This recipe calls for 1 pound, so you can slice the rest up for sandwiches and other casseroles.
Here’s a fun piece of trivia. The average weight of a full turkey is about 15 pounds. Americans consume about 675 million pounds of turkey on Thanksgiving Day. Our Ohio turkey farmers certainly are busy in November! Be sure to purchase a turkey large enough to allow 1 pound of turkey per person for Thanksgiving Day – you don’t want to be caught with not enough of the main course!
Back to the recipe. I love the fresh herbs in this recipe (although you can use dried). The fresh parsley and thyme leaves add amazing flavor to this recipe. Mix the sauce of ketchup, dijon mustard, thyme, parsley, and water then add to the potato mixture.
This recipe calls for baked eggs. Once the hash is cooked in an oven-safe skillet, make 4 wells into the mixture and add an egg in each. You would then bake for about 20 minutes until the egg is done to your preference. Below is a picture of this recipe with a baked egg. Although I enjoy eggs baked and even bake hard-boiled eggs, I prefer poached eggs for this recipe.
My family likes the consistency and texture of poached eggs for meals like this. To poach eggs, heat a deep skillet with water to 190° at about 1-1/2″ deep.
Crack cold eggs into small bowls.Gently slide the eggs into the water. Cook at a consistent 190° for about 2 minutes for runny yoke and 3 minutes for firm. It’s that easy! Remove and trim excess egg white for a perfectly shaped poached egg.
The original recipe calls to divide the hash equally between four servings and top with one egg each.
For my family, this recipe serves six portions, not four. Four portions seems a little too hardy for us. However, instead of one egg on top, we prefer two eggs. This seems like a better carbohydrate to protein ratio for us.
We count carbs for every meal because my kids are both Type 1 Diabetics. Usually a meal that includes a lot of potatoes would be heavy in carbs, well over 60 carbs per serving. However, this recipe includes plenty of protein including turkey and eggs, so the carb to protein ratio is very good. In fact, a full serving (split into 6) is only about 21 carbs! That is incredibly low-carb for a potato based recipe which makes us very happy. This is also a gluten-free recipe.
With two Type 1 Diabetics in our home, we consume plenty of eggs. It is a good thing that Ohio Egg Farmers produce 8.7 billion eggs every year. Ohio is the 2nd in the nation for egg farming.
I think it is fantastic that Ohio’s Poultry and Egg Farmers are providing Ohioans and America with quality food that we can trust and enjoy.
Let’s Talk Turkey
Join me to talk all things turkey at an Ohio Talks Turkey Twitter Party on Thursday, Nov. 17, from 9-10 p.m. EST! We’ll chat all about common questions from buying a turkey to thawing to cooking, prepping, cooking and serving. I’m sure I’ll be mentioning my favorite method of to prep a turkey with brine and to cook breast side down. I can’t wait to chat with you all to learn all the tips, tricks, and recipes!
Plus, you’ll have the chance to win cool Thanksgiving themed products including:
- Electric Turkey Fryer
- Roaster Oven
- Turkey Roaster with Rack
- Electric Knife and Carving Fork
- Knife Carving Set
- Wooden Carving Board
- Waterproof Digital Thermometer
- Stainless Steel Turkey Baster
5 Tips to the Perfect Thanksgiving Turkey from Ohio Turkey Farmers
- Allow 1 pound of turkey per person for a fresh or frozen turkey.
- Thaw frozen turkey in the refrigerator 24 hours for every 4-5 pounds of bird weight.
- Cook turkey for 20 minutes per pound in a 350 °F oven for a defrosted turkey and 10-15 minutes per pound for a fresh turkey.
- Don’t take the turkey out of the oven until a meat thermometer reads 165°F at the breast and 175 at the thigh.
- Let a turkey stand for 20 minutes before carving to allow juices to set.
Learn more about Ohio eggs and poultry as well as more Easter recipes on the Ohio Poultry Association website. Get social with Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram and YouTube.