I came up with this recipe when I was preparing to run the Shamrock Shuffle 8k, a 5-mile race in downtown Chicago. I wanted to incorporate all the healthy carbs and protein I could find in a simple dish that wouldn’t upset my stomach. I set a PR in that race, and I’ve been making it ahead of most races ever since. It’s very similar to the Pork, Sweet Potato & Kale Hash I posted awhile back. In fact, there are many modifications you can make to this recipe to suit your personal tastes.
What You Need
• 2 cups peeled, diced sweet potatoes
• 1/2 cup sliced mushrooms (I use baby creminis)
• 3 cloves minced garlic
• Drizzle of olive or coconut oil
• 1 pound ground turkey
• 1 bag Trader Joe’s Cruciferous Crunch (if you don’t have a TJ’s nearby, any combo of these veggies will do)
• 2 tsp Turmeric
• Salt & Pepper
• 4 large eggs
• Large saute pan
What You Need To Do
1. Saute the diced sweet potato on medium-high heat with a drizzle of oil and add a little water to the bottom of the pan to speed up the cooking process.
2. As soon as the sweet potatoes begin to soften, add the garlic and mushrooms. Cook until the sweet potatoes are totally soft and the mushrooms have shrunk and browned. Stir occasionally to be sure nothing burns. Add small amounts of water as needed if the mixture becomes too dry.
3. Create an empty circle in the middle of the pan and add the ground turkey. Add salt, pepper and turmeric and cook until it’s fully browned. (The sweet potatoes may start to brown a little on the bottom. That’s OK.)
4. Mix everything together and add the cruciferous crunch a little at a time. (The greens take up a lot of space in the pan initially, but shrink quickly, so you need to add it in batches.)
5. Once everything is thoroughly cooked and has shrunk to fit into the pan, create 4 wells in the mixture and crack an egg in each.
6. Lightly salt and pepper the eggs, reduce the heat to low and cover until the eggs are fully cooked.
7. Serve and enjoy!
• This recipe can be used with any kind of green suitable for saute, however, if you use spinach, chard or collard greens, be aware they have more moisture, will get more slimy and you’ll need more salt to make it flavorful.
• Adding a spice mixture that’s good for poultry, like Penzeys Fox Point or Spice House’s Ukrainian Village Seasoning will up the flavor profile significantly.
• You need to cover the pan in the last step for the top of the eggs to cook. If you don’t have a lid, find a heat-safe item (like a large plate) to cover it and be careful to use potholders when removing it. There will be steam. And for the love of all that is safe, do not use a wooden cutting board (learned this one the hard way).
• This makes “four” servings. But in reality, it could probably serve six. It was made as fuel for races, so if you’re not about to do something active, it might be a lot of food. Heck, even if you are doing something active, it might be a lot of food.
• The amount of food in photo is actually more than the recipe (like, 1.5 times it). I made it for a larger group of people.