Turkey Sweet Potato Hash with Egg

2 tablespoons olive oil, divided

1/3 cup onion, ¼-inch dice

1 clove garlic, minced

1 pound roast turkey, ½-inch dice

1 large baked sweet potatoes, ½-inch dice

1 large baked potatoes, ½-inch dice

2 tablespoon ketchup

2 tablespoons Dijon mustard

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

2 tablespoons chopped fresh parsley

2 tablespoons water

Salt and pepper to taste

4 Eggs

Heat 1 tablespoon oil over medium-high heat in a 12-inch non-stick, ovenproof skillet. Add onion; cook 2-3 minutes, stirring often. Add garlic, and cook an additional 2-3 minutes, again stirring often. Add turkey and potatoes and remaining olive oil, continue to cook until golden brown and heated through.
Mix ketchup, mustard, thyme, parsley and water in a small bowl. Stir ketchup mixture into turkey/potatoes. Season with salt and pepper, to taste. Reduce heat to medium, continue to stir for an additional 4-5 minutes.
Make 4 “wells” into hash mixture. Break an egg into a small bowl and transfer egg to the “well.” Repeat until 4 wells are filled with an egg. Transfer skillet to 350-degree, preheated oven. Bake 20-22 minutes, or until egg whites are firmly set and yolks are to your desired degree of doneness.

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