6ouncesred potatoeswith skin cut into ½ inch dice (about 3 cups)
1small sweet potato½ inch dice
¾cupchicken stock
4Tbspolive oil
½tspkosher salt
Freshly ground black pepper
1medium red bell pepperstemmed, seeded and cut into ½ inch dice
1medium green bell pepperstemmed, seeded and cut into ½ inch dice
1large red onioncut into ½ inch dice
1medium jalapeno pepperseeded and minced
5cupscooked turkeydiced
114 ounce can diced tomatoes, drained
114 ounce can black beans, rinsed and drained
6eggs
2scallionsfinely chopped
1Tbspfresh cilantrochopped for garnish (optional)
Sauce
Flesh of 2 ripe Haas avocados
½cuppacked cilantro leaves and stemsrough chop
1tspcumin
1limejuiced
Kosher salt
Freshly ground black pepper
Water
Instructions
Liberally coat a 9x13 inch baking dish with non-stick cooking spray. Set aside. Preheat oven to 350°F.
Combine diced red and sweet potatoes with the broth in a large sauté pan over medium-high heat. Cover and cook for about 8 minutes. Remove cover and continue to cook until the broth has been absorbed and potatoes are tender but firm.
Add 2 Tbsp of extra virgin olive oil to the pan and stir to coat potatoes. Season with a few pinches of kosher salt and freshly ground black pepper. Continue to cook over medium-high heat for about 7 minutes, stirring occasionally until potatoes are mostly crisped and brown. Remove from heat and transfer into the prepared 9x13 inch baking dish.
Add 2 Tbsp extra virgin olive oil to separate large skillet. Place over medium heat. When the oil is shimmering, add the bell peppers, onion, and jalapeno stirring to mix. Season with a few pinches of salt and pepper and cook for 3 minutes. Add diced turkey, diced tomatoes, and drained black beans and cook 5 minutes stirring often until onion is translucent and peppers are soft. Layer evenly on top of the potato mixture in your 9x13 baking dish.
Using a large spoon, create 6 wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set.
For the sauce: Combine avocado flesh, cilantro, cumin, lime juice, a pinch of salt and pinch of pepper to the bowl of a food processor. Process until pureed. Add water one tablespoon at a time to reach a thick, pourable consistency. Transfer to a zip top bag (snip the corner when ready to use) or pourable measuring cup.
Remove hash from oven and drizzle with sauce in a zigzag pattern. Top with chopped scallions and cilantro. Serve warm.
Notes
Make Ahead: Make hash up to addition of eggs. Refrigerate in air tight container for up to three days before cooking with eggs and serving.