Sweet potato and turkey hash with egg

Ingredients

For 1 serving

• Sweet potatoes150 g
• Turkey breast80 g
• Red onion40 g
• Bell peppers50 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste

Contains: eggs,

In season: October – March

Method

1. Peel the sweet potato and cut it into roughly 1.5 cm cubes; cut the turkey breast into cubes of the same size; peel and roughly chop the red onion; wash the pepper, remove the seeds and pith and dice it.
2. Heat the oil in a large frying pan over a medium heat, add the sweet potato with a pinch of salt, cover and cook for 10 minutes, stirring now and then, until almost tender and golden in places.
3. Uncover, add the turkey, onion, pepper and paprika and fry for 6 minutes over a medium-high heat, stirring only occasionally so a crust forms, until the turkey is no longer pink inside.
4. Taste and adjust the salt, then make a well in the centre with a spoon.
5. Crack the egg into the well, lower the heat, cover and cook for 3 minutes, until the white is set and the yolk still runny; serve straight from the pan.