Turkey and Sweet Potato Hash
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices) | Can use turkey bacon |
| 1 small yellow onion, small diced | Wash, peel and dice |
| 2 cups medium-peeled and small-diced (about 1/3 inch) sweet potatoes | Wash, peel and dice |
| 1 cup low-salt chicken broth | |
| 2 Tablespoon. unsalted butter | |
| 2 lbs. breakfast lean turkey sausage | |
| 2 Tablespoons. chopped fresh parsley | Wash, trim and chop |
| 1 Tablespoon maple syrup | |
| 2 teaspoon chopped fresh rosemary | |
| 1/2 teaspoon freshly ground black pepper; more to taste (optional) | |
| A few dashes Tabasco or other hot sauce; more to taste (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook the bacon in a 10-inch skillet over medium-high heat until crisp, about 4 minutes | |
| 2 | Use a slotted spoon to transfer the bacon to a medium bowl | |
| 3 | Pour off and discard fat. | |
| 4 | Add the onion and cook, stirring occasionally, until softened, about 2 minutes | |
| 5 | Add the sweet potatoes, broth, and butter to the onions | |
| 6 | Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes | |
| 7 | Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon | |
| 8 | When the potatoes are barely tender, add the turkey mixture to the skillet | |
| 9 | Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly) | Cook until internal end temperature is 165° degrees F. |
| 10 | Season to taste with pepper and hot sauce |
Posted in Breakfast and Egg Recipes, Breakfast Entree
