Turkey and Sweet Potato Hash

Total Time:
30 min
Prep:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups coarsely chopped cooked and peeled sweet potatoes
  • 2 1/2 cups shredded cooked turkey
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro, plus whole leaves for garnish
  • 1 teaspoon minced chipotle chiles in adobo sauce
  • 2 cloves garlic, minced
  • 1 large egg white
  • 12 medium yellow onion, grated
  • 1/2 cup queso fresco or farmer's cheese, crumbled (2 ounces)
  • Kosher salt and freshly ground black pepper [2 teaspoons]
  • 3 tablespoons unsalted butter
  • 1 teaspoon ground coriander
  • 1 scallion, thinly sliced
  • Chipotle Cranberry Sauce: (optional)
  • 23 cup canned whole-berry cranberry sauce
  • 12 teaspoon minced chipotle chiles in adobo sauce
  • 12 teaspoon lime juice
  • 14 teaspoon lime zest
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F.

  • For the Hash: Mash 1 cup of the sweet potatoes in a large bowl. Then stir in the turkey, chicken broth, cilantro, chipotles in adobo, garlic, egg white, 1/4 cup of the cheese, the remaining 1/2 cup chopped sweet potatoes, 2 teaspoons of salt and a few grinds of pepper.

  • Heat 2 tablespoons of the butter and 1/2 teaspoon of the coriander in an ovenproof 10-inch nonstick skillet over medium heat. Add the potato mixture and spread it evenly in the skillet, pressing lightly to form a solid cake. Cook, shaking the skillet occasionally, until the bottom is set, about 3 minutes.

  • Put a large plate over the skillet and invert so the hash falls onto the plate. Return the skillet to the heat and melt the remaining 1 tablespoon butter with the remaining 12 teaspoon coriander. Slide the hash back into the skillet cooked side up (if it breaks apart, simply reshape it into a solid cake). 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 or slide the hash onto a serving plate and scatter the remaining 14 cup cheese, the cilantro leaves, and the scallion over the top.

  • Serve with Chipotle Cranberry Sauce (See Below) if using.

  • For Cranberry Sauce: Whisk together the cranberry sauce, chiles, lime juice and lime zest in a small bowl. Season with salt and pepper.

  • Yield: 2/3 cup; Active Time: 5 minutes

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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