Turkey Hash With Eggs

230 calories per serving

From Country Living

Active time 10 minutes

Total time 35 minutes

Makes 8 Main-Dish Servings

1 lb. red potatoes, diced Salt and pepper

3 Tbsp. plus 4 tsp. olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced

1½ Tbsp. chopped fresh thyme

3 cups (about 1 lb.) diced roast turkey, skin removed

8 large eggs

1.    In medium saucepot of cold water on high, bring potatoes and 1 teaspoon salt to boiling. Cook 3 minutes, drain potatoes, and set aside.

2.    Meanwhile, in large skillet on medium-low, heat 2 tablespoons oil. Add onion and garlic; cook about 5 minutes, or until soft, stirring. Add bell pepper, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook 3 minutes.

3.    Increase heat to medium-high; add 1 tablespoon oil, reserved potatoes, and turkey; cook 5 minutes, stirring occasionally. Add V4 cup water and stir to mix. Cover, reduce heat to low, and cook 10 minutes. Remove hash from heat and cover loosely with foil.

4.    In each of 2 large nonstick skillets on medium, heat 2 teaspoons oil. Add 4 eggs to each pan and fry about 4 minutes or until whites are cooked. Divide hash among plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining thyme.