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Turkey & Two-Potato Hash

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  6 servings
This hearty hash—full of turkey, sweet potatoes, Brussels sprouts and hash browns—is perfect for a holiday brunch when served with Poached Eggs and tomato salsa. When cooking in cast iron, it’s important to get the pan very hot before adding oil to avoid sticking. To speed up preparations, use the slicing disc of a food processor to shred the Brussels sprouts.
6 teaspoons  canola oil divided
1 pound  turkey cutlets cut into 1/2-by-2-inch strips
1   large sweet potato peeled and shredded (2 cups)
8 ounces  brussels sprouts trimmed, cored and sliced (2 cups)
1   large onion chopped
2 tablespoons  finely chopped fresh sage or 2 teaspoons dried rubbed sage
2 teaspoons  balsamic vinegar
1/2 teaspoon  crushed red pepper
salt & freshly ground pepper
3 cups  frozen hash brown potatoes thawed and lightly mashed
3/4 cup  nonfat sour cream
1   large egg lightly beaten
1/4 cup  fine dry breadcrumbs
2 tablespoons  chopped fresh parsley divided
Set rack in upper third of oven and preheat oven to 450°F.

Heat 2 teaspoons oil in a large ovenproof skillet (preferably cast iron) over medium-high heat. When the oil is nearly smoking, add turkey and sauté until nearly cooked, 2 to 3 minutes. Transfer to a large bowl.

Add another 2 teaspoons oil to the pan. Add sweet potatoes, Brussels sprouts and onion; cook, stirring constantly to avoid sticking and scraping up any browned bits, until the vegetables begin to soften, 5 to 6 minutes. Remove from the heat and add sage, vinegar and crushed red pepper. Season to taste with salt and pepper. Transfer to the bowl with the turkey. Add hash brown potatoes, sour cream and egg and stir until well combined. Carefully wipe out the pan with a paper towel, removing any loose bits. Add the turkey mixture to the pan and press it into an even layer with a spatula.

Combine breadcrumbs, 1 tablespoon of the parsley and the remaining 2 teaspoons oil in a small bowl. Sprinkle the breadcrumb mixture over the hash and bake until heated through and the crumbs are golden brown on top, about 15 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 307
Fat. Total: 7g
Protein: 26g
Carbohydrates, Total: 36g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 65mg
Sodium: 249mg
% Cal. from Fat: 21%
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