Yield: 8 servings
Ingredients and Directions
Directions
Pre-heat oven to 400° F.
On two separate baking sheets, place the russet potatoes on one and the sweet potatoes on the other. Toss the potatoes with 2 tbsp. canola oil on each tray and season with salt and pepper.
Bake in the oven stirring occasionally until the potatoes are browned and cooked through. Set aside.
In a large nonstick skillet, heat 2 tbsp. canola oil. Add the garlic, onion, red pepper and green pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm.
Serve with poached eggs and toast
Ingredients
- 3 cups cooked turkey, cubed
- 6 tbsp canola oil
- 1 1/2 cups sweet potatoes, peeled and cubed
- 1 1/2 cups russett potatoes, peeled and cubed
- 1/2 cup white onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 3 tbsp. fresh parsley, chopped
- 1 clove minced garlic
- Kosher salt, to taste
- Fresh, ground black pepper, to taste
- 16 large eggs, poached
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.