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Cheesy Turkey Hash
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Cheesy Turkey Hash

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.

Tags:
Family Friendly
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

2 unit(s)

Russet Potato

1 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tsp

Garlic Salt

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories820 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate70 g
Sugar12 g
Dietary Fiber7 g
Protein41 g
Cholesterol167 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Whisk
Small Bowl
Large Non-Stick Pan

Instructions

Prep potatoes
1

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
2

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.)

Prep and season sour cream
3

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.

Cook peppers and turkey
4

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.

Finish and serve
5

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.

Got eggs? (optional)
6

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.)