Recipe: Turkey, Kale Hash with Jammy Eggs

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Turkey Hash with Kale and Jammy Yolk Poached Eggs

This hearty, nutrient-packed breakfast, brunch or dinner dish. This delicious breakfast recipe provides a balanced mix of protein, healthy fats, and greens to help support metabolism, energy, and overall wellness.

It combines savory ground or leftover turkey, tender kale, and optional sweet potatoes or other veggies for a balanced hash, topped with perfectly poached eggs that have set whites and soft, jammy yolks.

This recipe serves 4 and takes about 30–45 minutes total. It’s gluten-free, adaptable (use ground turkey, leftover roast turkey, or turkey sausage), and great for meal prep.

Ingredients

For the Hash:

– 2 tbsp olive oil (plus more as needed)

– 1 lb ground turkey (or turkey sausage/chorizo for extra flavor; or ~1.5–2 cups diced leftover roast turkey) add some tallow for a juicier cook

– 1–2 medium sweet potatoes (about 4–5 cups diced small)

– 1/2 bell pepper (any color), diced

– 1 small–medium yellow onion, diced

– 2 ribs celery, diced (optional)

– 2–3 packed cups kale (Lacinato or curly), stems removed and chopped

– 2–4 rashers bacon or turkey bacon, diced (optional, for extra savoriness)

– 4–5 tbsp chicken or pork stock or water (divided)

– Spices: A pinch – 1/4 tsp chili powder, 1 tsp Ancho chili powder, 1 tsp cumin, ½–1 tsp smoked paprika, ½ tsp garlic powder, 1 tsp honey, garlic (optional), and salt & black pepper to taste

For the Poached Eggs (jammy yolks):

– 2 (per person) large pasture-raised eggs (room temperature is best)

– 1 tbsp white vinegar or apple cider vinegar

– Water for poaching

For Serving/Garnish (optional but recommended):

– Sliced avocado

– Chopped fresh chives, parsley, or cilantro

– Hot sauce

– Freshly cracked black pepper and flaky salt

Instructions

1. Prep the sweet potatoes:Preheat oven to 400°F (205°C). Dice sweet potatoes into even ~½-inch cubes. Toss with 2 tbsp olive oil, garlic powder, onion powder or paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes, shaking halfway, until tender and crispy at the edges.

2. Cook the hash:

– Heat 1–2 tbsp olive oil in a large skillet (cast iron works great) over medium heat. If using bacon, cook it first until browned but not crisp; remove and set aside.

– Add ground turkey (or sausage). Cook, breaking it up, until browned and cooked through (~8–12 minutes). Season with salt, pepper, and spices. If using leftover roast turkey, add it later to warm through. Drain excess fat if needed.

– Add diced onion, bell pepper, and celery (if using). Cook 3–5 minutes until softening. Add roasted (or raw diced) sweet potatoes and a splash of stock/water. Cover and cook 3–5 minutes until potatoes are tender and everything starts to crisp.

– Stir in chopped kale and remaining stock. Cook 1–2 minutes until kale wilts but stays bright green. Fold in cooked bacon/turkey if separate. Taste and adjust seasoning. Keep warm on low heat.

3. Poach the eggs for jammy yolks:

– Bring a large saucepan or deep skillet of water to a boil, then reduce to a gentle simmer (small bubbles). Add 1 tbsp vinegar.

– Crack each egg into a small bowl. Create a gentle vortex in the water with a spoon and gently slide the egg in. Poach 1–2 eggs at a time.

– For “jammy yolks” (set whites, soft and creamy yolk): Simmer ~6 minutes. Adjust the time upward based on egg size/freshness—start checking at 4 minutes.

– Remove with a slotted spoon to a small bowl, season to taste, and cover with a plate. Repeat. (Pro tip: Fresh eggs poach best; in older ones, the whites spread more.)

4. Assemble and serve: Divide the warm hash among pasta bowls. Top each with 1–2 poached eggs. Garnish with avocado slices, other sides, herbs, hot sauce, and seasoning.

Tips & Variations

– Make it more vegetarian: Skip turkey and add black beans, seasoned quinoa, and mushrooms.

– Shortcuts: Use pre-roasted veggies or fully cooked turkey and quick sauté with fresh curly kale. Hash stores well in the fridge for 2 days; reheat and top with fresh eggs.

– Egg cooking style alternatives: If poaching feels tricky, fry over-easy or soft-boil in the shell for similar jammy results.

– Nutrition boost: High in protein, fiber, vitamins from kale/sweet potato, and healthy fats. Add mushrooms or an additional protein choice like sirloin tips or salmon instead of bacon-type cuts.

Enjoy!