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Turkey Hash with Paprika Cabbage and Poached Eggs

Diet.Guru's picture
  Low carb white bread slices 4 , cubed
  Olive oil 4 Teaspoon, divided
  Salt 1⁄2 Teaspoon, divided
  Pepper 1⁄2 Teaspoon, divided
  Hungarian paprika 1⁄4 Teaspoon
  Onion 1 Medium, chopped to make 3/4 cup
  Green cabbage head 1⁄4 Small, shredded to make 2 cups
  Chopped cooked turkey breast 1 Pound
  Worcestershire sauce 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Vinegar 1 Teaspoon
  Eggs 4 Large
  Chopped fresh parsley 2 Tablespoon, chopped

1. Heat oven to 350°F. Put the bread cubes on a baking sheet, drizzle with 2 teaspoons of the olive oil, season with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper, and toss lightly. Bake until golden brown, about 7 minutes.
2. Meanwhile, heat remaining 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add paprika and onion; cover and cook until onion is softened, about 3 minutes. Stir in cabbage, cover again, and continue cooking until vegetables are tender, about 7 minutes. Stir in turkey, Worcestershire sauce, cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, uncovered, stirring often, until heated through, about 5 minutes.
3. Meanwhile, fill a saucepan with about 2 inches of water. Set over medium heat and bring almost to a boil. Add vinegar and reduce heat so water is barely simmering. Crack eggs onto a plate, then slide into water one at a time. Cook until whites are set and yolks are still soft, 4 to 5 minutes.
4. To serve, spoon hash onto plates and top with eggs. Surround with croutons and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Turkey Hash With Paprika Cabbage And Poached Eggs Recipe