August 1, 2008
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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