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PaleoDairy & gluten freeTooGut original

Sweet Potato, Turkey & Sage Breakfast Hash

Crisp-edged sweet potato, craggy turkey and fried sage with eggs cooked right in the gaps. A practical breakfast skillet that rewards rough chopping.

Prep12 mins
Cook23 mins
Serves4
DifficultyEasy
Start cooking ↓
Irregularly diced sweet potato and craggy turkey with sage and fried eggs
TooGut pickFlexible, practical, genuinely delicious.

Small variations in sweet-potato size are useful: the tiny pieces crisp while the larger ones stay soft in the middle. Browning the turkey in rough chunks keeps it juicy and gives the pan real texture.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Hash

  • 700 gsweet potato, cut into rough 1.5 cm pieces
  • 2 tbspextra virgin olive oil
  • 600 gturkey mince
  • 1 smallred onion, roughly diced
  • 2 clovesgarlic, crushed
  • 12 fresh sage leaves
  • 4 large eggs
  • 1 lemon wedges
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Start the potato

Microwave or steam sweet potato for 4 minutes until only just yielding. Spread it out so steam can escape.

Brown the turkey

Heat half the oil in a wide skillet. Press turkey into the pan in rough handfuls, season and leave for 3 minutes before turning in large craggy pieces.

Crisp the hash

Add remaining oil, potato, onion, garlic and sage. Cook over medium-high for 8 to 10 minutes, turning only when the underside has coloured.

Use the gaps

Make four imperfect gaps in the hash and crack in the eggs. Cover for 3 to 5 minutes until the whites set and yolks stay soft.

Finish sharply

Season and serve straight from the skillet with lemon wedges.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,180 kJ

Protein42 g

Carbohydrate38 g

Fibre7 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Wide cast-iron frying pan
  • ✓ Steamer or microwave-safe bowl
  • ✓ Rigid spatula
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