Turkey Sweet Potato Hash Recipes

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SWEET POTATO TURKEY HASH



Sweet Potato Turkey Hash image

Enjoy a relaxing brunch after the holidays with a simple one skillet meal, and boost your leftover turkey with corn, sweet potatoes and eggs.

Provided by Del Monte

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
2 cups diced cooked turkey
1 teaspoon dried rosemary, crushed
1 teaspoon smoked paprika
1 (29 ounce) can cut sweet potatoes, well drained and diced
1 (15 1/4 ounce) can whole kernel corn, drained
4 large eggs
salt and black pepper, to taste
sliced green onions (optional) or chopped parsley (optional)

Steps:

  • Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
  • Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
  • With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.

Nutrition Facts : Calories 522.9, Fat 15.4, SaturatedFat 6.5, Cholesterol 254.5, Sodium 648.9, Carbohydrate 65.7, Fiber 9.2, Sugar 12.7, Protein 33.4

TURKEY AND SWEET POTATO HASH



Turkey and Sweet Potato Hash image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

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
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

Steps:

  • 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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.
  • 2/3 cup; Active Time: 5 minutes

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