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Do you have Turkey leftovers? Use them in this recipe. It won’t disappoint. It is loaded with vegetables and if your carbs are limited omit the potato and if you do not like heat omit the jalapeno. Have it for breakfast with a sunny side up egg. You can serve it to your guests that came in for the holiday. If you do not have any leftovers you can use ground turkey or cooked turkey breast..
INGREDIENTS
Combine the potatoes and broth in a large saute pan over medium-high heat. Cover and cook undisturbed for about 5 minutes, then uncover and cook until the broth has been absorbed/evaporated. The potatoes should be almost tender.
Add 2 tablespoons of the oil to the pan, stirring to coat the potatoes. Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook (over medium-high heat) for about 5 minutes, stirring a few times, until the majority of the potatoes are crisped and browned but not burnt. Turn off the heat.
Meanwhile, heat the remaining 2 tablespoons of oil in a separate large saute pan over medium heat. Add the bell peppers, onions, celery and jalapeño, stirring to coat. Season with the remaining 1/4 teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Cook until the onion is translucent and the bell peppers have softened. Add the turkey, stirring to incorporate; cook uncovered for 10 additional minutes, stirring often until turkey is heated through.
Toss the potatoes and the vegetable-turkey mixture together in large serving bowl. Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate.
Garnish the hash with fresh cilantro and scallions.
NUTRITIONAL CONTENT FOR 1/4 OF TOTAL: calorie 383.22;fat 16.22g; carbohydrate 35.35g; protein 23.96g
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