Thanksgiving Leftover Turkey, Kale, & Sweet Potato Hash

• 1 Tablespoon Olive Oil
• 1 cup Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole Sweet Potato, Cut Into Chunks
• 1/4 cups Leftover Gravy
• 1/4 cups Water
• 3 cups Kale, Chopped
• 1 cup Leftover Cooked Turkey, Cut Into Chunks
• 1/2 teaspoons Sea Salt
• 1 teaspoon Pepper
• 4 whole Eggs
• Whole Wheat English Muffins Or Leftover Dinner Rolls

1. In a cast iron skillet over medium heat add oil, garlic and onions. Let the mixture bloom 2 minutes. Add in sweet potato, gravy and water, and cook about 5 minutes, or until potatoes are fork tender. Add in kale and turkey and let kale wilt, about 3 more minutes. Season with salt and pepper to taste.
2. Spray another skillet with cooking spray and heat it over medium high heat. Crack eggs into the pan and let them fry for about 3 minutes, or until cooked to your preferred level of done for a fried egg.
3. Pile spoonfuls of hash onto your plate and top with a fried egg. Serve with English muffins or leftover rolls and jam. Enjoy!

olive oil, onion, garlic, sweet potato, ubc, ubc, turkey, salt, pepper, eggs, muffins

Taken from tastykitchen.com/recipes/breakfastbrunch/thanksgiving-leftover-turkey-kale-sweet-potato-hash/ (may not work)