🧂 Ingredients
- 3 cups Cooked Kalua Turkey(shredded (can use leftover Kalua pig or smoked turkey))
- 2 medium Sweet Potatoes(peeled and diced into 1/2-inch cubes)
- 1 medium Yellow Onion(diced)
- 3 cloves Garlic(minced)
- 2 tbsp Olive Oil
- 1 tsp Liquid Smoke(optional, for extra smoky flavor)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black Pepper(or to taste)
- 3 stalks Green Onions(thinly sliced, for garnish)
- 4 large Eggs(for serving, optional)
👨🍳 Instructions
- 1
Boil or steam the diced sweet potatoes until tender but still firm, about 10-12 minutes. Drain well.
- 2
While sweet potatoes are cooking, heat olive oil in a large skillet over medium-high heat.
- 3
Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Add the shredded Kalua turkey to the skillet and break it up with a spoon. Cook for 5-7 minutes, allowing it to brown slightly.
- 6
Stir in the cooked sweet potatoes, liquid smoke (if using), salt, and pepper. Cook for another 5-10 minutes, stirring occasionally, until everything is heated through and slightly crisped.
- 7
Taste and adjust seasoning as needed.
- 8
Serve the Kalua turkey hash hot, garnished with sliced green onions. If desired, top each serving with a fried or poached egg.
💡 Pro Tips
- ✓If you don't have leftover Kalua pig or turkey, you can roast a turkey breast with Hawaiian sea salt and liquid smoke until tender and shred it.
- ✓For a crispier hash, spread it in a single layer in the skillet and let it brown without stirring too much.
- ✓Adjust the amount of liquid smoke to your preference for smokiness.
🔄 Variations
- Add diced bell peppers (red or green) along with the onions for extra color and flavor.
- Incorporate a can of drained black beans for added protein and texture.
- Serve with a side of fresh pineapple salsa.