Turkey & Two-Potato Hash

  • Active Time 30m
  • Total Time 45m

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 a rack in the upper third of the oven and preheat the oven to 450 degrees F.

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

Add another 2 teaspoons oil to the pan. Add the 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 the sage, vinegar and crushed red pepper. Season to taste with salt and pepper. Transfer to the bowl with the turkey. Add the 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 the 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 Publisher. All rights reserved.

RecID 7710

nutrition information per serving

307 calories; 7g total fat; 1g total saturated fat; 65mg cholesterol; 249mg sodium; 36g carbohydrates; 4g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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