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SERVES:
4

INGREDIENTS:

1 medium large yam, peeled and cut into 1/2-inch cubes
water as needed for steaming yam
approx. 2-3 cups chopped fresh kale or spinach
1 small onion, peeled and diced
2-3 Tbs butter for sauteing onion (plus more as needed)
1 large clove garlic, peeled and minced
1-2 tsp chopped fresh thyme
1-2 tsp chopped fresh sage
2 cups cooked, cubed turkey meat
salt and pepper to taste

4 large eggs, fried or poached

PROCEDURE:

It's a good idea to get all of the knife work done that you need to do before you start cooking anything and then, at that point, add the peeled and 1/2-inch cubed yam to a saute pan with about 1/2-inch water, turn the heat to high and put a lid on top.

Then, add 2-3 tablespoons of butter to another large nonstick pan and saute 1 small, diced onion on medium to medium high heat.

Adjust the heat on the onion. You want it to soften up without burning and, after the yams have been going along for 4 minutes or so, add a good handful of chopped kale to that and put the lid back on top and let it cook along until the yams are just cooked through and the kale has wilted, then take it off of the heat and drain it really well.

Once the onions have softened up, add 1 large minced clove of garlic and 1 tsp or so each of chopped fresh thyme and chopped fresh sage. Add about 2 cups cubed cooked turkey meat, stir that all together and cook that along.

You might need to add another tablespoon or two of butter to the pan once you've added the turkey and, once the yams are nicely cooked and drained, add those to the turkey pan as well.

Season the hash and keep it warm and time it so that the fried eggs or poached eggs are ready to go at about the same time.

HINTS:
Keep your eye on the water level while steaming the yams and kale, you don't want the pan to completely dry out before the vegetables are cooked.
Have 2 eggs per serving if you like.
Use regular white potato instead of yams if you want, they'll just take a bit longer to cook.