Sweet Potato Hash with Avocado Aioli

Serves 2
Prep Time: 10 min
Cook Time: 15 min


Avocado aioli:

  • 1 Mission avocado
  • ¼ cup mayo
  • ½ lemon
  • 1 tsp salt
  • 2 large cloves of garlic


  • 3 tbsp olive oil
  • 3 sweet potatoes, peeled and cubed
  • 1lb mushrooms, quartered
  • 1 small onion diced
  • 1 cup leftover turkey
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 2 eggs, fried
  • Microgreens (optional)


In a food processor, blend all aioli ingredients until smooth. Store in an airtight container in the refrigerator for up to 5 days.

In a large cast-iron skillet over medium-high heat, add olive oil. Add in the sweet potatoes in a single layer and allow to cook for 3-4 minutes (or until golden brown) without turning. Stir allowing all sides to cook in a similar way. Once sweet potatoes are fork-tender, add another tbsp of oil along with mushrooms and onions, stirring until both are tender. Add turkey and season with smoked paprika, salt, and pepper.

Top dish with fried egg, avocado aioli, and fresh greens. Serve warm.

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