Turkey & sweet potato hash

By the Chef Marshall O’Brien Group

Use left-over turkey and roasted sweet potatoes from Thanksgiving dinner to quickly create this flavorful and nourishing meal. This tasty hash makes a great one-dish breakfast or you can also serve it for dinner on those nights when you need a quick mealtime solution.

4 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sweet potatoes, peeled (optional*) and diced (or dice left-over previously roasted sweet potatoes)
• 1 pound cooked turkey, finely diced--left-overs work well 
• 1/2 cup yellow onions, diced
• 5 ounces fresh spinach, chopped
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh thyme, minced (or 1 teaspoon dried)
• 1/2 cup plain Greek yogurt
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cumin
• 2 tablespoons fresh Italian parsley, minced

Directions

• Skip this step if using left-over roasted sweet potatoes: Heat 1 tablespoon olive oil in a large skillet on medium-high heat; add sweet potatoes. Cook, stirring occasionally, until golden brown and soft, about 7-8 minutes. Remove potatoes and set aside.
• Add 1 tablespoon olive oil to the skillet; add turkey and onions and cook until softened, stirring occasionally, about 4-6 minutes.
• Add spinach, salt and thyme; cook until spinach is slightly wilted.
• Add cooked sweet potatoes and heat through.
• Combine yogurt, lemon juice, cumin and parsley.
• Garnish hash with a dollop of the herbed yogurt.

*If leaving the skin on the sweet potatoes, scrub them well before preparing. They are as edible as regular potato skins.