Thanksgiving Leftovers: Turkey and sweet potato hash  

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I’m hanging out at my parents’ house on Long Island for a couple of days and made a killer breakfast this morning that’s too good not to share. If you have leftover turkey and sweet potatoes in the fridge, this recipe is for you!

It’s easy for non cooks, makes little to no mess, and is also 100% paleo and Whole30 compliant if you want a protein packed, healthy start to the day. 

Heat olive oil over low heat in a pan. Thinly slice some onions and let them cook down and caramelize. (Is there anything better than this smell?!) While the onions are cooking, prep the veggies. Slice two peppers (strips and then chop into thirds) and cube two baked sweet potatoes. Add the sweet potatoes and peppers into the pan and fold them into the caramelized onions. Chop up your favorite bits of turkey (I’m a dark meat gal, but whatever floats your boat). Add some seasoning – salt, pepper, red pepper flakes, paprika, dry oregano – and let everything cook together. Serve in a bowl with a poached or fried egg on top. 


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