Turkey & Two-Potato Hash
From EatingWell: November/December 1995
This hearty hash—full of turkey, sweet potatoes, Brussels sprouts and hash browns—is perfect for a holiday brunch when served with Poached Eggs and tomato salsa. When cooking in cast iron, it's important to get the pan very hot before adding oil to avoid sticking. To speed up preparations, use the slicing disc of a food processor to shred the Brussels sprouts.
- 6 teaspoons canola oil, divided
- 1 pound turkey cutlets, cut into 1/2-by-2-inch strips
- 1 large sweet potato, peeled and shredded (2 cups)
- 8 ounces Brussels sprouts, trimmed, cored and sliced (2 cups)
- 1 large onion, chopped
- 2 tablespoons finely chopped fresh sage, or 2 teaspoons dried rubbed sage
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon crushed red pepper
- Salt & freshly ground pepper
- 3 cups frozen hash brown potatoes, thawed and lightly mashed
- 3/4 cup nonfat sour cream
- 1 large egg, lightly beaten
- 1/4 cup fine dry breadcrumbs
- 2 tablespoons chopped fresh parsley, divided
- Set rack in upper third of oven and preheat oven to 450°F.
- Heat 2 teaspoons oil in a large ovenproof skillet (preferably cast iron) over medium-high heat. When the oil is nearly smoking, add turkey and sauté until nearly cooked, 2 to 3 minutes. Transfer to a large bowl.
- Add another 2 teaspoons oil to the pan. Add sweet potatoes, Brussels sprouts and onion; cook, stirring constantly to avoid sticking and scraping up any browned bits, until the vegetables begin to soften, 5 to 6 minutes. Remove from the heat and add sage, vinegar and crushed red pepper. Season to taste with salt and pepper. Transfer to the bowl with the turkey. Add hash brown potatoes, sour cream and egg and stir until well combined. Carefully wipe out the pan with a paper towel, removing any loose bits. Add the turkey mixture to the pan and press it into an even layer with a spatula.
- Combine breadcrumbs, 1 tablespoon of the parsley and the remaining 2 teaspoons oil in a small bowl. Sprinkle the breadcrumb mixture over the hash and bake until heated through and the crumbs are golden brown on top, about 15 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve.
Per serving: 307 calories; 7 g fat (1 g sat, 3 g mono); 65 mg cholesterol; 36 g carbohydrates; 26 g protein; 4 g fiber; 249 mg sodium; 608 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (39% dv), Potassium & Iron (17% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1 vegetable, 2 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Type of Dish
- Main dish, poultry
- Total Time
- 45 minutes or less
- November/December 1995