December 1st, 2010
By LeeAnne Wright
Place diced sweet potatoes in a glass bowl and cover with plastic wrap. Microwave for 3-5 minutes or until just tender but not cooked through.
Meanwhile, in a large skillet, heat the oil over moderately-high heat. Add the garlic and red pepper and stir until softened, 3 minutes. Add the sweet potato and turkey; cook, stirring occasionally, until the potatoes are beginning to brown, about 5 minutes. Add the broth, cream and chives; stir, scraping up any brown bits that may have formed on bottom of pan. Transfer to serving platter and keep warm.
Carefully wipe out pan with paper towel and return to medium-high heat. Spray pan with oil and fry the eggs sunny-side up, about 3 to 4 minutes. Season with salt and pepper and place eggs on top of hash. Serve immediately.
Nutrients per serving 311 calories, 14 g fat, 71 mg calcium, 162 mg sodium, 15 g carbohydrates, 2 g fibre, 29 g protein. Excellent source of potassium, riboflavin, niacin and zinc. Good source of vitamin C, vitamin D, folate, iron and magnesium.