November 5, 2015

Healthy Meals: Savory Turkey and Sweet Potato Hash

Ever since I started developing my love for cooking, I've embraced seasonal flavors. Once the weather starts to turn cool and the leaves change color, you can bet that my kitchen will be awake with savory herbs, squash, meats and veggies roasting in the oven, and lots of pumpkin baked goods. Last weekend, we hit the farmer's market for one of the last times of the season and picked up some white sweet potatoes. The farmer told us that they're a little more mild than traditional sweet potatoes and since we love trying obscure produce that you can't find in our local grocery store, we gave them a shot!

I have been craving some fall flavors so I came up with a quick dish made with turkey, sweet potatoes, and savory herbs. It was the perfect weeknight meal since it only took about 30 minutes! Winning! It was also very flavorful without added fat or calories. I used fresh oregano and rosemary from our herb garden. There is really something magical about fresh herbs and how they can transform a dish. Even if I never have another vegetable garden again, I'll always try to keep fresh herbs around because they simply are lightyears ahead of dried herbs in the jars at the store.

Savory Turkey and Sweet Potato Hash
* 1 Tbsp olive oil
* 1 lb. ground turkey
* 2 cloves garlic, minced
* 1/2 tsp thyme
* 1/2 tsp oregano (I used fresh and chopped very fine)
* 1 Tbsp rosemary (I used fresh and chopped very fine)
* 2 sweet potatoes, diced (I used 1 regular sweet potato and 1 white sweet potato)
* 1 medium onion, roughly chopped
* 1 carrot, roughly chopped
* 1/4 C water or chicken broth
* 2 Tbsp high quality balsamic vinegar
* 2-3 Tbsp red wine
* salt and pepper, to taste

1. In large nonstick skillet, heat up 1 Tbsp olive oil over medium heat. Add ground turkey, garlic, thyme, oregano, 1/2 tsp. rosemary, and salt and pepper to taste. Cook about 8-10 minutes until meat is cooked through. Remove from skillet and put in bowl. Set aside.
2. In same skillet, add 1 Tbsp olive oil and add potatoes. Add water or broth and cover pan. Cook about 5-6 minutes, stirring occasionally. Uncover pan and allow moisture to cook off. Add onions and carrots. Cook 3-4 minutes longer, stirring occasionally.
3. Add turkey to pain to heat. Stir with veggies and cook 1-2 minutes. Add balsamic vinegar and wine and stir. Add remaining 3/4 Tbsp rosemary, and salt and pepper to taste and cook 1-2 minutes.

* This dish would be perfect for Thanksgiving leftovers! Just dice up 2-3 C of turkey meat and use any leftover veggies like onions, carrots, celery, squash and potatoes. I always have tons of herbs and whatnot in my fridge after the big feast so this would be a great dish to use them in a slightly reformatted version!
* Feel free to add other veggies like bell peppers or squash or even add a diced apple! I love making a skillet hash because you can really add anything that you have laying around the fridge or pantry.

The results were amazing! We'll definitely keep this recipe in our repertoire for a while!

What are your favorite fall flavors or favorite fall dish to prepare?


  1. Oop oop oop guess what I'm making Saturday morning?

    Yes. That.

  2. I like the idea of adding diced apple! Looks so perfectly yum!

  3. This looks and sounds fabulous, thanks for sharing!

  4. I've developed a deep love for roasted sweet potatoes. This looks delicious!