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
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Type of Dish
- Main dish, poultry
- Total Time
- 45 minutes or less
- Main Ingredient
- November/December 1995