Cheesy Turkey Hash

Name: Cheesy Turkey Hash with Cheddar Cheese and Sour Cream
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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; 2 unit(s) Sour Cream; 1 tbsp Enchilada Spice Blend; 1 tsp Garlic Salt; 1 unit(s) Beef Broth Concentrate; 1 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1.5 tbsp Oil*

with Cheddar Cheese and Sour Cream

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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!

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time11 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)

2 unit(s)

Sour Cream

(Contains: Milk)

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

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

Calories810 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate71 g

Sugar12 g

Dietary Fiber8 g

Protein39 g

Cholesterol170 mg

Sodium1520 mg

Trans Fat1 g

Potassium1900 mg

Calcium400 mg

Iron4.5 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Whisk

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

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.**