Turkey Hash with a Mexican Flair
3 ounces olive oil
1 red onions, diced
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
6 oz sliced mushrooms
1 jalapeno, diced, and seeded
1 pounds ground turkey breast
salt & pepper to taste
1/2 tsp garlic or to taste
1 tsp poultry seasoning
1 tsp or so cumin
1 pound red potatoes, sliced thin
1 tablespoon butter, cubed
1/2 cup Roma tomatoes, diced
handful of chopped cilantro
handful of crumbled Queso Fresco
1 chopped avocado
In medium saute pan, add 1 ounces olive oil, onions, peppers, jalapeno, mushrooms and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper, cumin and poultry seasoning. If too much liquid accumulates, scoop out with a spoon.
In a separate pan, add 2 ounces of oil, and fry potatoes, dotted with and season with salt and pepper, in oil until crispy. It might help to cover the pan for a few minutes to cook the potatoes. Try not to turn too often as the potatoes will start breaking down. You don't want mush.
On a serving plate layer the turkey mixture on top of the crispy potatoes.
Top with diced roma tomatoes, cilantro, Queso Fresco and fresh squeezed lime juice
Pairs Well With
I love when a new recipe comes out better than you thought it would! The original recipe came from Guy Frieri but I made a few minor changes as I went along. I'm trying to use more ground turkey instead of ground beef in my quest for cooking healthier meals. This is definitely a keeper.
This would also be great with scrambled eggs and rolled in a flour tortilla!