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.
Each
serving about 18 g protein,
17 g carbohydrate, 10 g total fat (3 g saturated), 2 g fiber, 40 mg
cholesterol, 481 mg sodium.