Loaded Turkey Hash &Amp; Jammy Egg Bowl
5m prep 12m cook 17m ready
A hearty breakfast hash bowl featuring crispy roasted potatoes, turkey, and wilted spinach, topped with jammy eggs, avocado, and a smoky yogurt drizzle.
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 55 mg
- Iron: 1.46 mg
- Magnesium: 28.9 mg
- Phosphorus: 78.6 mg
- Potassium: 311 mg
- Zinc: 0.62 mg
Let's Cook
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Step 1.
Heat a non-stick pan over medium-high heat. Add the roasted potatoes and cook, stirring occasionally, until they are crisp and golden brown on all sides, about 5-7 minutes.
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Step 2.
While the potatoes crisp, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for approximately 7 minutes for jammy centers. Then transfer the eggs to a bowl of ice water to cool, then peel and halve them.
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Step 3.
Add the turkey, spinach, tomato, and smoked paprika to the pan with the potatoes. Cook, stirring frequently, until the spinach wilts and the turkey is heated through, about 3-4 minutes.
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Step 4.
Transfer the hash to a serving bowl. Top with the halved eggs, avocado slices, smoky yogurt, chilli flakes, and sliced spring onion. Serve immediately.
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