Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce Recipe

July 2024 · 3 minute read
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Thanksgiving turkey leftovers are given a Southwestern spin in this hash, loaded with an assortment of vegetables, including bell peppers, celery, onions, sweet potatoes, red potatoes and tomatoes.

Make ahead: The sauce can be prepared and refrigerated 1 day in advance, but the surface may discolor slightly.

Storage: Refrigerate for up to 4 days. (Reheated leftovers should reach 165 degrees.)

From Elaine Gordon, a master certified health education specialist and creator of EatingbyElaine.com.

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Ingredients

measuring cup

Servings: 8 (makes 9 to 10 cups)

For the hash

  • 12 ounces skin-on red potatoes (2 or 3 medium), cut into 1/2-inch dice
  • 8 ounces skin-on large, sweet potato (1/2 large potato), scrubbed well, and cut into 1/2-inch dice
  • 3/4 cuplow-sodium turkey broth
  • 4 tablespoons canola oil, divided
  • 1/4 teaspoon plus 1/8 teaspoon fine salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 1 medium green bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 1/2 large red onion (6 ounces), cut into 1/2-inch dice
  • 1/2 large white onion (6 ounces), cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 1 medium jalapeño pepper, seeded and minced
  • 12 ounces cooked, skinless turkey breast, cut into 1/2-inch dice
  • Juice of 1/2 lime
  • 2 Roma tomatoes (10 ounces total), cut into 1/2-inch dice
  • 2 scallions, finely chopped
  • Chopped fresh cilantro, for garnish (optional)

For the sauce

Directions

  • Step 1

    Make the hash: In a large saute pan over medium-high heat, combine the red potatoes, sweet potato and broth, cover and cook, undisturbed, for about 5 minutes. Uncover and check to see if the broth has been absorbed. If there is still broth, cook uncovered until it has evaporated and use a spatula to make sure the potatoes are not stuck to the pan. The potatoes should be almost tender.

  • Step 2

    Add 2 tablespoons of the oil to the pan, stirring to coat the potatoes. Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook until the potatoes begin to crisp and brown, stirring a few times, about 5 minutes. Turn off the heat, and cover to keep warm.

  • Step 3

    Meanwhile, in another large saute pan over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Stir in the bell peppers, onions, celery and jalapeño, and season with the remaining 1/4 teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Cook uncovered, stirring often, until the onion is translucent and starting to darken, and the bell peppers have softened, about 10 minutes. Stir in the turkey and cook until warmed through, another 5 minutes.

  • Step 4

    Make the sauce: While the vegetable mixture is cooking, in a mini or standard-size food processor, combine the avocado, cilantro, lime juice, salt and pepper and process to form a smooth sauce. It it's too thick to drizzle/pour, add water, 1 tablespoon of water at a time, to achieve the right consistency. Transfer to a squeeze bottle or to a zip-top bag with a corner snipped off.

  • Step 5

    In a large bowl, toss the potatoes and the vegetable-turkey mixture together. Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate. If you like, transfer the hash to a serving platter or keep in the bowl.

  • Step 6

    Garnish the hash with fresh cilantro, if using; drizzle the sauce over the top in a zigzag pattern. Serve warm.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Elaine Gordon, a master certified health education specialist and creator of EatingbyElaine.com.

    Tested by Bonnie S. Benwick and Jim Webster.

    Published November 24, 2014

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