Cheesy Turkey Hash
with Cheddar Cheese and Sour Cream
For a simple, hearty meal that packs a punch, we've got you covered! Tender turkey mince is coated in Enchilada Spice Blend and paired with herbaceous green onions, roasted potatoes and sautéed peppers. It's then 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.
Ingredients
250 g
Ground Turkey
2 piece
Russet Potato
1 piece
Sweet Potato
1 piece
Sweet Bell Pepper
1 piece
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 piece
Sour Cream
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 piece
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut russet 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 combine. (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 the pan is 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-pepper mixture. Cover until cheese melts, 3-4 min.
- Divide roasted potatoes between plates. Top with turkey-pepper mixture.
- Dollop sour cream over top and sprinkle with green onions.
- If desired, while cheese melts, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl 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.)
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef and pork mix, but disregard instructions to drain and discard excess fat.**