Turkey & Sweet Potato Diner Hash with Skillet-Baked Eggs
A crispy sweet potato hash brown skillet with lean turkey and eggs baked right in—diner comfort, protein-packed.
Best for A higher-protein weekend brunch that keeps you full without a sugar-and-white-flour crash.
This is the diner hash browns plate rebuilt for a body that has things to do after brunch. Grated sweet potato is squeezed dry and pressed into a hot skillet so it crackles into a real crust, then lean ground turkey, onion and sage crowd in for autumn depth before the eggs go in to bake with soft, runny yolks. No refined flour, no greasy griddle slick—just savory, generous food that eats like a weekend and leaves you steady, not sluggish.
Ingredients
- 600 g Sweet potato , peeled and coarsely grated
- 400 g ground turkey
- 6 large eggs , large
- 1 onion , finely diced
- 3 garlic cloves , cloves, minced
- 30 ml olive oil , divided
- 8 g fresh sage , finely chopped
- 3 g smoked paprika
- 100 g baby spinach , roughly chopped
- 30 g Pumpkin seeds , toasted, for serving
- 6 g fine sea salt
- 2 g black pepper , freshly ground
- 1 g red pepper flakes , for serving (optional – can be omitted)
- 10 g fresh cilantro , chopped, for serving (optional – can be omitted)
Instructions
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1
Pile the grated sweet potato into the center of a clean kitchen towel, gather the ends and wring hard over the sink to squeeze out as much liquid as possible—this is what lets it crisp instead of steam. Season the pressed shreds with half the salt and the smoked paprika and toss to coat.
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2
Heat a 26–28 cm ovenproof skillet (cast iron is ideal) over medium-high and add 15 ml olive oil. Add the ground turkey, breaking it up, and cook until it loses its pink and starts to brown in spots. Stir in the onion, garlic and sage and cook until the onion softens. Scrape everything onto a plate and wipe the skillet.
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3
Add the remaining 15 ml oil to the same skillet over medium-high heat. Spread the sweet potato in an even layer and press down firmly with a spatula. Let it cook undisturbed until a deep golden crust forms underneath, then fold the spinach and the cooked turkey mixture through and press flat again.
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4
Make six shallow wells in the hash with the back of a spoon and crack an egg into each. Season the eggs with the remaining salt and the black pepper, then slide the skillet into an oven preheated to 200°C and bake until the whites are set but the yolks still jiggle.
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5
Pull the skillet out (remember the handle is hot) and scatter with toasted pumpkin seeds, red pepper flakes and cilantro. Serve straight from the pan while the yolks are runny.