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.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
6
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 44mg; saturated fat 2g; carbohydrates 28g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 5g; protein 18g; vitamin a 10183.2IU; vitamin c 43.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.5mg; folate 91.8mcg; vitamin b12 0.2mcg; sodium 876mg; potassium 756mg; calcium 76mg; iron 3.2mg.
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