- 2 tablespoons olive oil
- 1/2 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1 teaspoon minced garlic
- 1 pound sweet potatoes, diced into 1/2-inch cubes
- 1 pound thick-cut smoked turkey breast, diced into 1/2-inch cubes
- 2 teaspoons chopped fresh thyme leaves
- 2 cups chicken stock
- 1/2 cup dried cranberries
- Salt and freshly ground black pepper
- Poached Eggs 
- Maltese Sauce 
- 1 tablespoon chopped chives
- Heat the olive oil in a large skillet over medium-high heat. Add the onions, celery and peppers and saute for 3 minutes. Add the garlic and saute for 30 seconds. Add the sweet potatoes and cook until lightly caramelized, about 5 minutes. Add the diced turkey and thyme and stir to combine.
- Pour the chicken stock and cranberries into the pan and bring to a boil, reduce the heat to low and simmer until the potatoes are soft and most of the liquid has evaporated, about 10 minutes. Adjust the seasonings with salt and pepper, to taste.
- To serve the dish, divide the hash among 4 entree plates, and place an egg over the hash. Season the eggs with salt and pepper, and spoon the Maltese sauce over the eggs. Garnish with the chopped chives. Serve immediately.