Roast Chicken and Sweet Potato Hash With Fried Eggs (cs3)

Have to tell you guys out there, that this is one of my favourite^^!!!
every morning i will make meat and egg as my breakfast and what you see here is the breakfast meal which is healthy and provide lot of protein..... But what you need to know is every nice tasty food come with lot of steps and preparation so i will give a few breakfast recipe after this because you can't make one recipe for your daily breakfast right? What i will going to do is prepare few more breakfast recipe so you guys can pick which to prepare for your breakfast every morning^^........

Ingredients

2 tablespoons olive oil

1 cup yellow onions, diced

1/2 teaspoon garlic, minced

1/2 cup red bell peppers, diced

2 sweet potatoes (3 cups), baked for 40 minutes at 400° F, cooled, peeled and diced

2 cups roasted turkey breast, diced

2 1/2 teaspoons salt, plus more for seasoning eggs

1 teaspoon fresh ground black pepper, plus more for seasoning eggs

1/4 cup chicken broth

1/4 cup heavy cream

2 tablespoons chives

2 tablespoons butter

4 large eggs

Salt

Freshly ground black pepper

Mesclun greens, for serving

2 tablespoons extra virgin olive oil

Cooking Directions

In a large sauté pan, heat the oil over moderately high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick sauté pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.