Thanksgiving Hash with Turkey, Pumpkin and Fried Eggs

A hearty Thanksgiving-style breakfast with tender sliced turkey, sweet pumpkin and sweet potato, crispy fried eggs, and a dollop of skyr with cranberries. It provides plenty of protein for a good start to the holiday.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g Turkey breast
• 200 g Hokkaido pumpkin
• 150 g Sweet potato
• 1 pc Red onion
• 4 pc Eggs
• 150 g Plain skyr
• 2 tbsp Cranberry jam
• 6 pc Sage leaves
• 1 tsp Sweet paprika powder
• 1 tsp Dried thyme
• 1 tbsp Rapeseed oil
• Salt
• Pepper

Method

1. Wash and peel the pumpkin and sweet potato, then cut them into cubes about 1 cm in size. Finely dice the onion.
2. Pat the turkey breast dry and cut it into small cubes.
3. Heat the oil in a large nonstick pan over medium heat. Fry the sweet potato and pumpkin for 10 to 12 minutes, turning occasionally, until they are soft and have a roasted flavor.
4. Add the onion and fry for 2 minutes. Reduce the heat slightly, then stir in the thyme and paprika powder.
5. In a second pan, fry the turkey cubes with salt and pepper over medium to high heat for 5 to 6 minutes until golden brown, then add them to the vegetables.
6. Cut the sage leaves into strips and stir them briefly into the hash mixture. Season to taste with salt and pepper.
7. Shape the hash mixture in the pan into two portions. Press a spoon into each to make a well.
8. Crack two eggs into each well, cover the pan, and let the eggs set over low heat for 4 to 5 minutes.
9. Put the skyr into two small bowls and top each with one tablespoon of cranberry jam.
10. Season the hash pan with salt and pepper and serve immediately with the cranberry skyr.