Recipe by Susan Streit Sherman
4 tablespoons unsalted butter, divided
1 small yellow onion, diced (about 1 cup)
1 pound sweet potatoes, scrubbed, peeled and cut into 1/2-inch dice
Freshly ground black pepper
1 1/2 cups leftover cooked turkey, shredded
1 teaspoon fresh thyme leaves
4 large eggs
Directions Heat 3 tablespoons butter in a 12-inch skillet, preferably cast iron, over medium-low heat. Add onion, sweet potatoes, two large pinches of salt and some pepper. Cook until potatoes are tender and golden brown, turning every 5 minutes with a spatula, about 20 to 25 minutes.
Add turkey and thyme and cook until turkey is heated through, tossing occasionally, about 2 minutes. Taste hash for seasoning and adjust as you see fit. Transfer hash to a platter or individual plates and keep warm.
Heat a nonstick or preferably cast iron skillet over medium heat (if you made you hash in a cast iron skillet, wipe it out with a paper towel and reuse it for the eggs). Once warm, add remaining tablespoon of butter. The butter will bubble. Once the bubbles become small and butter begins to shimmer, carefully swirl so it coats the bottom and sides of the pan. Crack the eggs into the skillet and sprinkle with a little salt and pepper (I like to space my eggs out around the pan so they don’t all stick together). Place a tight-fitting lid on the skillet and reduce heat to medium-low. Cook until the whites are set, about 1 minute. A runny- to medium-yolk is what you’re trying to achieve.
Serve hash with fried eggs.