This colorful one-skillet meal lends itself to improvisation; you could trade the red sweet peppers for green, the spinach for kale, the turkey for ham, or the fried eggs for scrambled. Of course, we think the original recipe is pretty darn perfect, with a blend of potatoes and tasty browned onions whose caramelly flavor ties the dish together.

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Ingredients

Directions

  • In a very large skillet, cook sweet potato, red potato and onion in hot oil over medium heat for about 15 minutes or until brown and almost tender, stirring occasionally. (Lower temperature if vegetables brown too quickly.)

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  • Meanwhile, remove and discard skin and bones from turkey drumstick. Shred or coarsely chop turkey meat.

  • Add turkey, red sweet pepper, Italian seasoning, salt and pepper to vegetables in skillet. Cook and stir for 5 minutes more or until potatoes are tender. Remove from heat and stir in the spinach. (If you plan to serve the hash with eggs, it can sit, covered, while you cook the eggs.)

Nutrition Facts

267 calories; 10 g total fat; 44 mg cholesterol; 876 mg sodium. 28 g carbohydrates; 18 g protein;

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