LOS ANGELES, Calif. (FOX 11) - Iron chef and restauranteur Cat Cora stopped by Good Day L.A. Monday with an easy and healthy recipe perfect for the holidays.
Watch the video for Cat's advice on making this dish.
TURKEY SWEET POTATO HASH
3 tablespoons Extra Virgin Olive Oil
2 Sweet Potatoes (1/2 inch cubes)
Salt and Pepper to taste
1-pound Leftover Turkey (1/2 inch diced)
1 Small Yellow Onion (1/2 inch diced)
3 Scallions (sliced; separating green and white parts)
2 Garlic Cloves (minced)
2 Apples (1/2 inch cubes)
4 Sprigs of Thyme (leaves taken off the stem)
1. In a large saute pan heat the olive oil and butter over medium-high heat. Add sweet potatoes and season with salt. Saute for 6 to 8 minutes just until the potato turns golden brown. Add the turkey and continue to brown for 2 more minutes.
2. Toss in onion, scallion whites, garlic, season with salt, and continue to cook. Once onions are soft and garlic is fragrant, about 3 minutes, add apples and saute. Cook just until apples begin to soften. Toss in the thyme.
3. In a large nonstick pan heat 3 tablespoons of butter over medium heat until melted. Fry eggs until the whites are cooked and yolks are soft and slightly warm to the touch, about 3 to 4 minutes.
4. Serve an egg on top of each portion of hash. Garnish with scallion greens, salt and pepper to taste.
For more of Cat's advice and recipes, you can check out her website at catcora.com. You can also follow her on social media: