Yield: 8 servings.

3 cups cooked turkey, cubed

6 Tbsp. canola oil

1½ cups sweet potatoes, peeled and cubed

½ cup white onion, diced

¼ cup red bell pepper, diced

¼ cup green bell pepper, diced

3 Tbsp. fresh chopped parsley

1 clove garlic, minced

to taste, kosher salt

to taste, freshly ground black pepper

16 poached eggs

Preheat oven to 400°F. Using two separate baking sheets, place russet potatoes on one and sweet potatoes on the other. toss potatoes with 2 Tbsp. canola oil on each tray; season with salt and pepper.

Bake potatoes in oven, stirring occasionally until potatoes are browned and cooked through. Set aside.

In large nonstick skillet, heat 2 Tbsp. canola oil. Add garlic, onion, red bell pepper and green bell pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm. Serve with poached eggs and toast.

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