1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 pound sweet potatoes, (about 2 medium), peeled and coarsely grated
2 large carrots, grated
1 teaspoon garlic powder
Coarse sea salt and freshly ground pepper
1 cup shredded cooked turkey
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, turkey, carrots and sweet potatoes and cook, stirring often, until softened and lightly browned, 5-8 minutes. Add salt, pepper and garlic powder.
2. In the meantime, heat a pot of boiling water and drop the eggs in. The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.
3. Plate hash and top with poached egg!
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