Poached Eggs and Turkey-Yam Hash

Some people see leftovers and they see humdrum. When I see leftovers, I see the makings of a fantastic meal.

So I am taking my leftover turkey, and I am turning it into Turkey and Sweet Potato Hash with Poached Egg. I’ll cut up these sweet potatoes. I’ll cooked them along with the turkey for 35 to 40 minutes at 375, sweet potatoes are really, really good for you. They’re loaded with vitamin A, some powerful antioxidant, good for your skin and eyes. And I'm just going to add this to my pan where I have onions sautéing for a couple of minutes with two teaspoons of olive oil and a teaspoon of thyme.

Let’s stir that around and it’s good if we get a little bit of brown and crispy on the bottom, just let that cook while I cut the turkey. Just cut this up into chunks. I need about a cup and a half altogether but, I’ll just pretty much used whatever is here, because you don’t have to be precise about the amounts. So, into the pan -- just put a little salt and pepper in there. Just adding a quarter cup of chicken broth and this will help me get all the crispy bits up. This is fantastic on its own but it is going to be even more special with a delicious poached egg on top. So we have some water simmering here and I'm just going to add about a teaspoon of white wine vinegar. And that will help the white coagulate. Just crack an egg, put it gently into this bowl. And just put that in gently, just let the poached for three to four minutes until the white is nice and firm and the inside is still nice and soft and runny.

In the meantime, I'm going to plate some of this up. There’s enough for four here, but its just me right now, so I’ll just serve one serving. Okay, it looks great. I’ll get that egg, it should be ready, wish me luck. And I think it’s perfect. It’s all great. Now, it would not be complete without a little hot sauce as far as I'm concerned. So I’m going to dabble it on there, maybe even a lot.