Photo: Turkey Sweet Potato Hash - Slimmed Recipe
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.
Ingredients
- 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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By swhitecorey
College Station, TX
on November 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I chose this recipe because I loved the sound of sweet potatoes and chipotle together, but this recipe did not work for us. The garlic really interfered with the flavor combination. Also, it was really too wet--leave out the chicken broth and use the whole egg! And why use "low sodium" broth when you're going to overwhelm it with 2 tsp salt? It was too much (and I'm a salt-lover! I really don't get the purpose of the pancake, unless you have leftover mashed sweet potatoes. We're going to give this one another chance, but next time will use cubed uncooked sweet potatoes, leave out the garlic, increase the chipotle, and stir fry everything like a true "hash".
By JOVIAL JO JO
Hononlulu, HI
on November 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome!!! it came out great even though i couldn't get the hash to stick together. I used Okinawan sweet (purple potatoes, i did not have chipotle and it still came out very good.
i found it crumbled easily anytime i tried to flip it over. Over all we enjoyed it. it was crunchy & delicious, we topped with poached egg and we were delighted and full. I love the out of the box creative and fun recipes like this one.
By ahmalynn_12574950
Manassas, 86
on January 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family loves this recipe and I've been known to cook an extra one and freeze it for later. It handled being in the freezer very well. I just thawed it, heated it up in the oven and then added the toppings. My family was pleased and surprised when it turned up, long after all the holiday leftovers were gone. The cilantro, along with the chipotle chiles and adobo add a very nice kick and a nice turn on turkey hash.
Read all 7 reviews