TURKEY AND SWEET POTATO HASH
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 18
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
POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH
Steps:
- In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
- Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
- Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
Nutrition Facts : Calories 247 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 25 grams
SWEET POTATO TURKEY HASH
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
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 HASH WITH SWEET POTATOES AND TURNIPS
Provided by Karen Kaplan
Categories turkey Sauté Quick & Easy High Fiber Dinner Turnip Sweet Potato/Yam Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Combine turkey bones, broth and bay leaf in large saucepan. Bring to a boil. Add potato and turnips. Reduce heat, cover and simmer until vegetables are almost tender, about 12 minutes. Remove vegetables using slotted spoon. Simmer broth until reduced to 1 1/2 cups, about 15 minutes. Strain. Cut vegetables into 1/2 inch dice.
- Melt butter in heavy large skillet over medium-low heat. Add onions and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high and add mushrooms, turnips and potato. Cook until vegtables are golden brown, stirring frequently, about 4 minutes. Add chicken broth and boil until slightly syrupy, about 5 minutes. Mix in turkey and stir to heat through. Remove from heat. Combine cream and yolk. Add to turkey. Mix in 1 teaspoon tarragon. Place over low heat and stir until sauce thickens, about 30 seconds; do not boil. Season with salt and pepper. Sprinkle with minced tarragon and serve.
TURKEY AND SWEET-POTATO HASH
You'll find the complementary flavors of turkey, sweet potato, and apples come together in this rich, satisfying potato hash dish, which tastes perfectly at home atop slices of nutty, whole-wheat toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.
- Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.
- Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.
TURKEY (OR CHICKEN) AND SWEET POTATO HASH
Another addition to the dozen variations on turkey hash available here. The original recipe is courtesy of *Eating Well* magazine and presented here includes my modifications. A wonderful way to create a fresh take on your holiday leftovers. Serve at brunch or a light supper with poached eggs or just simply enjoy it as a one dish meal. If served along with lots of other items, this will serve six, otherwise 4 adults.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
- Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining potatoes and apples to the mash and stir to mix. Set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey, thyme, and garlic and cook for 2 minutes until the poultry is heated through.
- Add the remaining oil to the skillet and stir. Next add the reserved sweet potato mixture to the skillet and stir to mix. Press on the hash with a spatula and cook for 5 minutes until the bottom is lightly browned. Cut the hash into several rough sections. Flip and cook until the undersides are browned, about 3 minutes longer. (I have never successfully flipped any hash, but I am impatient and enjoy messy comfort food.).
- Serve immediately.
- If prepared with yogurt, this recipe is WW Core.
Nutrition Facts : Calories 96.5, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.4, Sodium 234.3, Carbohydrate 15.7, Fiber 2.2, Sugar 6.6, Protein 2.1
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