Sweet Potato-Turkey Hash

7 Reviews
From: EatingWell Magazine Fall 2003

Hash is a flexible and easy way to transform leftover cooked meat into a distinctively different dish. This version brings together healthy sweet potatoes, apples and onions along with lean turkey or chicken.

Ingredients 6 servings

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  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 medium apple, cored and cut into 1/2-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon lemon juice
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 cups diced, cooked, skinless turkey, or chicken
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

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  1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
  2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
  4. Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 208 calories; 6 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 23 g protein; 16 mcg folate; 64 mg cholesterol; 6 g sugars; 0 g added sugars; 7417 IU vitamin A; 10 mg vitamin C; 57 mg calcium; 1 mg iron; 296 mg sodium; 435 mg potassium
  • Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 vegetable, 3 lean protein, 1 fat

Reviews 7

January 23, 2012
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By: EatingWell User
Fantastic I am diabetic and I was looking for something new to do with sweet potatoes. Found this and made it. I used a storebought roasted chicken. Husband and I loved it. Very filling. Cons: Could not get it to brown.
December 15, 2011
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By: EatingWell User
Outstanding!!!!
December 25, 2010
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By: GoodFun-GlutenFree
Delicious! Made this for a Christmas brunch get-together and it went over really well! Next time I would dice everything smaller (I think I cut everything too big), I think it would hold together better that way. The flavors were wonderful and it was such a satisfying portion. I only wish it would have browned up more, I jacked the heat way up and left it in the pan for what seemed like forever and it just wouldn't cooperate - any suggestions? Pros: Tastes great, healthy, satisfying Cons: Didn't brown up, time consuming
November 07, 2010
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By: EatingWell User
We really love this recipe. It's delicious and healthy and something different when we're in a dinner rut. We use chicken because it's easier to buy chicken breasts at the store, but it would probably be even better with turkey. My only complaint is that my husband and I can NOT get this to "brown" at all no matter what we do to it. We've tried more oil, higher temperature, using a cast-iron pan... it just doesn't happen the way it says in the recipe. We've made it 5-6 times and no luck. I really wish it would work because it sounds like it would be fantastic, but I'm not sure it's actually possible despite the photo of crispy browned hash above.
February 11, 2010
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By: EatingWell User
My boyfriend and i enjoyed this. I would recommend seasoning your meat before cooking with salt or seasoning salt.
November 22, 2009
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By: EatingWell User
Followed the recipe exactly. Note that this recipe calls for "sweet potatoes," however, it appears that they are using yams (so I did, too). Sweet potatoes are white-ish yellow. Yams are more orange & colorful. Anyhow, it was good. I'd make it again. I topped it with scrambled eggs (using chardonnay as my liquid). Pretty tasty. I'd love to try the recipe again with chicken.
November 09, 2009
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By: EatingWell User
This is an excellent, easy-to-make recipe. The flavor is wonderful, the texture is superb, the colors are beautiful. If there's any leftover, it's great the next morning with a fried egg on top. We substituted lowfat yogurt for the sour cream.