Hash is a flexible and easy way to transform leftover cooked meat into a distinctively different dish. This version brings together traditional holiday flavors in a satisfying new dish.
| Prep Time: | 45 minutes |
| Ready in: | 45 minutes |
| Yield: | 6 servings, 1 1/4 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces | |
| 1 medium apple , washed, cored and cut into 1/2-inch pieces | |
| 1/2 cup reduced-fat sour cream | |
| 1 teaspoon lemon juice | |
| 1 tablespoon canola oil | |
| 1 medium onion , chopped | |
| 3 cups diced, cooked, skinless turkey or chicken | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried | |
| 1/2 teaspoon salt , or to taste | |
| Freshly ground pepper to taste | |
Recipe Directions
- Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
- Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
- Add the reserved sweet potato mixture to the skillet; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 223 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 15 g | Dietary Fiber: | 3 g | Cholesterol: | 56 mg | |||
| Fat: | 7 g | Sodium: | 262 mg | Saturated Fat: | 2 g | |||
| Protein: | 23 g | Potassium: | 492 mg | Monounsaturated Fat: | 2 g | |||
| Exchanges: | 1/2 starch, 1/2 vegetable, 3 very lean protein, 1 fat | |||||||
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