Turkey Or Chicken And Sweet Potato Hash Recipes

TURKEY AND SWEET POTATO HASH

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.
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• 2/3 cup; Active Time: 5 minutes

TURKEY AND SWEET-POTATO HASH

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.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

SWEET POTATO TURKEY HASH

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.

MOM'S TURKEY/CHICKEN HASH

Steps:

• NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.
• In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.
• Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.
• Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.

TURKEY HASH WITH SWEET POTATOES AND TURNIPS

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 (OR CHICKEN) AND SWEET POTATO HASH

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.