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A tasty way to eat turkey leftovers for breakfast!
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Heat a large pan over medium heat and add coconut oil. When the coconut oil is fully melted, add the sweet potato, cover and cook, stirring frequently. When the sweet potatoes are soft and just starting to brown, stir in the onion, bell peppers, jalapeño, garlic, salt, and pepper. Cover and cook, stirring occasionally, until onions are translucent. Gently mix in the turkey and sage. Using the back of a spoon, create four wells in the hash mixture. Crack one egg into each well. Cover and cook until the eggs are done to your liking, about 3-4 minutes for soft yolks and 5-7 minutes for firm yolks. Divide the hash onto four serving plates and serve with the sliced avocado.
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