• 3tablespoons olive oil
  • 1onion, chopped
  • 1red bell pepper, chopped
  • kosher salt and black pepper
  • 1cup diced roasted turkey or chicken
  • 1/4cup chopped fresh parsley
  • 8large eggs


  1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
  2. Add the potatoes, onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
  3. Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
  4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
  5. Working in 2 batches, crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.

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