• Cooking Time: 30
  • Servings: 3
  • Preparation Time: 15


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!


  • 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
  • 1/2 lime


  • In medium saute pan, add 1 ounce olive oil, onions, peppers, jalapeno, mushrooms and saute until translucent. Remove from pat and set aside.
  • Add turkey to the pan and brown on all sides. Season with salt and pepper, cumin and poultry seasoning. If too much liquid accumulates, scoop out with a spoon. Return veggies to the pan with the turkey and heat through.
  • While turkey is browning, in a separate pan, add 2 ounces of oil, and fry potatoes, dotted with butter and seasoned 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, avocado and a wedge of lime squeezed over it all.

Categories: Breakfast  Dinner  Misc. One Dish  Poultry 

Author Credit: Guy Fieri

Website Credit: http://www.foodnetwork.com/recipes/guy-fieri/turkey-hash-recipe/index.html

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