Turkey hash with runny eggs and spicy green harissa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey hash with runny eggs and spicy green harissa

Soy-Free, Spicy, Carb-Conscious, Mediterranean, Dairy-Free, Diabetes-Friendly, Lean & Clean, Gluten-Free, Paleo

2 Servings, 510 Calories/Serving

20 Minutes

Skip the bottled sauces—because we’ve got something better. Featuring herbs, earthy spices, and fresh lemon, our house-made green harissa brims with flavor and nutrition. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound organic gold or red new potatoes
  • 1 organic yellow onion
  • 10 ounces ground turkey
  • 5 ounces organic shredded kale or other leafy greens
  • 2 organic eggs
  • Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika) (optional)

Nutrition per serving

Calories: 510, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 230mg (10% DV), Carbohydrates: 42g (14% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the hash ingredients

  • Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces. 
  • Peel and coarsely chop enough onion to measure 1½ cups [3 cups].
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

2

Start the hash

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the onion and cook until starting to soften, 1 to 2 minutes.

Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. 

3

Cook the eggs; finish the hash

Spread the hash in an even layer in the pan. Crack the eggs onto the hash and season with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites have set, the yolks are runny, and the turkey is cooked through, 2 to 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the turkey hash to the table and, if desired, drizzle with 2 tablespoons spicy green harissa. Serve the remaining harissa on the side.

Kids Can!
  • Scrub the potatoes. 
  • Measure the onion.
  • Time the eggs.