A great Black Friday breakfast, potatoes are the classic ingredient for this dish, but leftover turnips also work well.
Serves: 2 to 4
1 tablespoon olive oil
2 medium Yukon gold potatoes (about 1 pound), finely diced
1 sweet onion, finely diced
1 teaspoon paprika
1 teaspoon salt
1 cup diced leftover turkey breast
2 to 4 eggs, poached
In a large nonstick or cast-iron skillet, heat olive oil over high heat. Add potatoes and cook, stirring occasionally, until tender and browned on all sides, about 30 minutes. Add onion, paprika, and salt, turn the heat down to medium-low, and sauté for about 5 minutes, until translucent and sweet. Stir in turkey and cook until heated through and browning on the bottom, about 3 minutes. Top each serving with a poached egg.