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 dicedWash, peel and dice
2 cups medium-peeled and small-diced (about 1/3 inch) sweet potatoesWash, 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)
For gluten free (GF): Use GF chicken broth and turkey sausage. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Cook the bacon in a 10-inch skillet over medium-high heat until crisp, about 4 minutes
2Use a slotted spoon to transfer the bacon to a medium bowl
3Pour off and discard fat.
4Add the onion and cook, stirring occasionally, until softened, about 2 minutes
5Add the sweet potatoes, broth, and butter to the onions
6Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes
7Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon
8When the potatoes are barely tender, add the turkey mixture to the skillet
9Cook 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.
10Season to taste with pepper and hot sauce

Jacqueline Larson M.S., R.D.N. and Associates