Sometimes leftover turkey recipes can turn an otherwise super healthy food -- turkey -- into a high-fat, high-calorie feast.
Not this one.
This turkey hash is not only low calorie, it's packed with protein and Vitamin C. And if you want to boost the fiber content, you can keep the skins on the potatoes. Serve with a simple carrot raisin salad or broccoli salad and dark chocolate brownies for dessert.
Turkey Hash
- 3 Tbsp. olive oil, divided
- 1/2 cup chopped celery
- 1 large red pepper, diced
- 1 medium onion
- 1 cup sliced mushrooms
- 3 cups diced potatoes or 1 bag Simply Potatoes Diced Potatoes
- 1-1/2 cups cooked turkey, shredded or diced
- 1/2 cup prepared turkey gravy
- salt and pepper to taste
Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add celery, red pepper, onion and mushrooms. Cook until vegetables are tender and onion is translucent, approximately 3 -5 minutes. Add 1 Tbsp. olive oil to the skillet, then potatoes and turkey, pushing down slightly with the back of a spoon. Season with salt and pepper. Cook 6-8 minutes until potatoes are browned. Sprinkle 1 Tbsp. olive oil on top of hash, then flip over, add gravy, and cook 5-8 minutes longer on the other side.
Serves 4.
Per serving (assuming skin is left on potatoes): 292 calories, 13 g fat, 37 mg cholesterol, 807 mg sodium, 25 g carbohydrates, 5 g fiber, 20 g protein, 27% Vitamin A, 129% Vitamin C, 4% calcium, 11% iron
Click here for Turkey Croquettes with Roasted Red Pepper Sauce, another great leftover turkey recipe.
