Our Southwestern-inspired Turkey Sweet Potato Hash is a satisfying and flavorful recipe for turkey leftovers. This one-skillet meal has 56 percent fewer calories and 63 percent less fat than a traditional Turkey Tetrazzini.
- 1 1/2 cups roughly chopped baked sweet potatoes (about 1 1/2 medium potatoes)
- 2 1/2 cups shredded cooked turkey
- 1/4 cup chicken broth, homemade or low-sodium canned
- 1/2 medium yellow onion, grated
- 2 cloves garlic, minced
- 1 teaspoon minced canned chipotle chiles in adobo
- 3 tablespoons chopped fresh coriander (cilantro), plus leaves for garnish
- 1/3 cup queso fresco (Mexican farmer's cheese), crumbled (1 1/2 ounces)
- 1 large egg white
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 tablespoon oil, such as soy, peanut, vegetable or corn
- 2 tablespoons unsalted butter
- 2 scallions (white and green), thinly sliced
- Serving suggestion: Chipotle Cranberry Sauce, recipe follows
- Equipment: 10-inch non-stick skillet with oven-proof handle
Preheat the oven to 400 degrees F.
Mash 1 cup of the sweet potatoes in a large bowl with a fork. Add the remaining 1/2 cup of sweet potatoes, the turkey, broth, onion, garlic, chipotles, coriander, 1/4 cup of the cheese, and the egg white. Season with the salt and pepper. Stir briskly to combine.
Heat the oil and 1 tablespoon butter in the skillet over medium heat. Add the hash and form it into a round cake the size of the pan with a spatula. Cook, shaking the skillet occasionally, until the bottom sets, about 3 minutes. To turn the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls intact onto the plate. Melt the remaining tablespoon butter in the skillet. Slide the hash back into the skillet cooked-side up. If the hash breaks apart, simply re-form the cake with the spatula. Cook, shaking the skillet occasionally, for 2 minutes.
Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully, invert the hash onto a serving plate. Scatter the scallions, coriander, and the remaining cheese on the top. Serve hot or warm, with Chipotle Cranberry Sauce, if desired.
Chipotle Cranberry Sauce:
- 2/3 cup canned whole berry cranberry sauce
- 1/2 teaspoon minced canned chipotle chiles en adobo
- 1/4 teaspoon freshly grated lime zest
- 1/2 teaspoon freshly squeezed lime juice
In a small bowl, combine all the ingredients.
Slim down tips:
-- Use white meat instead of dark for less fat
-- Cooking the hash in the cake form uses less fat than a chopped version
-- Ounce for ounce, soft cheeses usually have less fat than harder ones
Copyright 2002 Television Food Network, G.P. All rights reserved
Per serving (not including cranberry sauce): Calories 305; Total Fat 11 grams; Saturated Fat 5 grams; Protein 31 grams; Total Carbohydrate 19 grams; Sugar: 6 grams; Fiber 3 grams; Cholesterol 94 milligrams; Sodium 1089 milligrams