Turkey & Sweet Potato Hash w/ Poached Eggs (4 servings) 1 small onion - chopped 2 teaspoons olive 1 teaspoon thyme 2 large cooked sweet potatoes - peeled and chopped 1 and 1/2 to 2 cups leftover turkey - cubed salt and pepper - to taste 1/4 cup chicken broth 1/2 teaspoon white whine vinegar 4 large eggs In a large frying pan over medium high heat, saute the onions and thyme in olive oil for about 3 minutes. Add the sweet potato and cook until the potatoes get slightly brown and crispy on the bottom. Add the turkey and chicken broth. Season with salt and pepper to taste. Reduce heat to medium and continue to cook - stirring occasionally - as you poach your eggs. Place 3 or 4 inches of water in a large sauce pan. Bring the water and vinegar to a boil and reduce heat so it is just on the edge of boiling. Gently crack 4 eggs into the water. Poach for 3 to 4 minutes. Plate 4 equal servings of hash and top each with a poached egg, If desired, serve with a generous dash of hot sauce. If you don't have leftover sweet potatoes, cook raw sweet potatoes for 35 to 40 minutes at 375 degrees. Watch Ellie Krieger Make This Amazing Breakfast: Two holiday leftovers become one special holiday breakfast. Mr Breakfast would like to thank STANJCH for this recipe. Recipe number 2958. Submitted 11/30/2010.