Sweet Potato Hash

My husband loves breakfast food.  He would eat it morning noon and night if he could, but at our house we are pretty limited on what I can make.  Our 23 month old daughter has a severe allergy to eggs.  So severe in fact that, I no longer keep eggs in the house.  That means that I am not able to make traditional breakfast foods very often.  This hash would have been fantastic with fried eggs, but it definitely hit the spot even without them!  I hope you'll give it a try using your leftover turkey!

Ingredients:

2 large sweet potatoes peeled & diced into bite sized pieces

1 onion chopped

2 cloves of garlic minced

2 slices of bacon diced

2-3 slices of leftover turkey chopped

3 sprigs of thyme

2 small sprigs of rosemary

2 tbs. olive oil

1 tsp. salt

black pepper to taste

 

Directions:

In a non-stick skillet over medium-high heat add olive oil and bacon.  Cook bacon until crispy and remove with slotted spoon and reserve.  Add onions to the bacon grease.  When onions begin to carmelize add garlic and potatoes.  Season potatoes with salt and pepper.  Stir with a wooden spoon or spatula frequently until all sides are golden brown and crispy. (About 10-15 minutes)  Add herbs, turkey and reserved bacon.  Check seasoning and serve family style on a large platter.  If you are cooking these in advance you can spread the potatoes on a cookie sheet and place in warm oven so they stay crispy.  Enjoy!