Sweet Potato Breakfast Hash with Rosemary and Parsnips

Recipe

Breakfast
Sweet Potato Breakfast Hash with Rosemary and Parsnips

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Recipe Data

3
Servings
5min
Prep
50min
Total

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    Description

    Homemade Jennie-O turkey sausage over a sweet potato and parsnip hash becomes the breakfast that dreams are made of. 

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    Servings and Ingredients

    Ingredients
    Serves 3
    QuantityIngredientAdd
    Turkey Sausage
    1 lbs.Jennie-O extra lean ground turkey breast
    1 tbsp.dry rubbed sage
    2 tbsp.fresh ginger root, grated
    1 tbsp.Hy-Vee 100% pure maple syrup
    2 tbsp.Hy-Vee light brown sugar, packed
    1 tbsp.Hy-Vee garlic powder
    ¼ tsp.Hy-Vee red pepper flakes
    tsp.white pepper
    5 tbsp.Gustare Vita olive oil, divided
    Sweet Potato Hash
    2large sweet potatoes, peeled and finely diced
    2large parsnips, peeled and finely diced
    2 tbsp.fresh rosemary, chopped
    1 tbsp.fresh sage, chopped
    1 tbsp.kosher salt, divided
    1 tsp.Hy-Vee ground black pepper, divided
    1 tbsp.garlic, minced and divided
    1large Vidalia onion, sliced
    3Eggland's Best large eggs
    1 tbsp.water
    1 tbsp.microgreens, divided, for garnish

    Things To Grab

    • 2 large baking sheets
    • Parchment paper
    • Large bowl
    • Meat thermometer
    • Medium bowl
    • Large skillet with lid
    • 3 serving bowls

    Directions

    1. Line 2 large baking sheets with parchment paper; set aside. Preheat oven to 350 degrees.

    2. Make Turkey Sausage: Combine turkey, sage ginger, maple syrup, brown sugar, garlic powder, red pepper flakes, white pepper, and 1 tablespoon olive oil in a large bowl. Mix well. Form and even layer of turkey mixture onto one prepared pan. Bake 10 minutes, stir to crumble mixture half way through, or until internal temperature reaches 165 degrees. Remove from oven; set aside.

    3. Make Sweet Potato Hash: Place diced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons olive oil, 1-1/2 teaspoons each rosemary, sage, and kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon garlic to potato mixture. Place potato mixture onto second prepared pan. Roast 15 minutes, or until fork-tender. Remove from oven, and set aside.

    4. In a large skillet over medium heat, add 1 tablespoon olive oil and sliced onions. Saute onions 8 to 10 minutes, or until softened and golden brown. Add remaining olive oil and roasted potatoes to skillet. Cook, combining all flavors until potatoes and parsnips are very soft; add turkey sausage and stir to combine. 

    5. Make 3 wells in the hash; crack one egg into each well. Top eggs with remaining salt and pepper. Add 1 tablespoon water to skillet; cover and cook 5 minutes, or until yolks begin to thicken.

    6. Divide turkey hash and eggs between 3 serving bowls. Top each serving with 1 teaspoon microgreens, if desired.

    Nutrition facts

    Servings

    760 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 265mg
    • Sodium: 2170mg
    • Total Carbohydrates: 68g
    • Protein: 44g

    Daily Values

    0%
    Vitamin A 470%
    0%
    Vitamin C 70%
    0%
    Iron 25%
    0%
    Calcium 15%

    Recipe Source:

    Chef Jordan Karben, Bettendorf Hy-Vee