Cheesy Turkey Hash
with Cheddar Cheese and Sour Cream
For a hearty and simple meal that packs a punch, we've got you covered! Succulent turkey is coated in Enchilada Spice Blend and paired with herbaceous green onions, a mix of roasted russet and sweet potatoes, sautéed peppers and topped off with tangy sour cream.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Cheddar Cheese, shredded
Enchilada Spice Blend
Beef Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.Add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.
Once potatoes have been flipped, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-6 min.** Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook until fragrant, 1 min. Remove from heat.
Sprinkle cheese over turkey and pepper mixture. Cover until cheese melts, 3-4 min.Divide potatoes between plates. Top with turkey and pepper mixture.Dollop sour cream over top and sprinkle with green onions.
If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)