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.

Source: EatingWell Magazine, November/December 1995


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Set rack in upper third of oven and preheat oven to 450 degrees 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 saute 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.

Nutrition Facts

308 calories; protein 25.5g; carbohydrates 36.2g; dietary fiber 4.5g; sugars 6.1g; fat 6.9g; saturated fat 0.9g; cholesterol 61mg; vitamin a iu 1962.8IU; vitamin c 48.1mg; folate 45.4mcg; calcium 95.4mg; iron 3.2mg; magnesium 27.7mg; potassium 616.9mg; sodium 248.8mg; thiamin 0.2mg.

2 starch, 1 vegetable, 2 lean meat