Southwestern Turkey-Sweet Potato Hash
with Fried Eggs and Pico de Gallo
Ingredients: Sweet potato • Ground turkey • Green pepper • Beefsteak tomato • Yellow onion • Grade A egg • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Potato
2 unit(s)
Egg
(Contains: Egg)
6 g
Southwest Spice Blend
(Contains: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
1 unit(s)
Green Bell Pepper
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl for pico de gallo in step 4.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions, half the garlic, peppers and turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add Southwest Spice Blend, tomato sauce base and 1/4 cup (1/3 cup) water. Cook for 1-2 min, stirring often, until fragrant.
- Meanwhile, to a small bowl, add tomatoes, reserved 2 tbsp (4 tbsp) onions, remaining garlic, lime zest, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: The yolks will still be runny! Also, if you like, pan-fry eggs using 1 tbsp oil instead of butter.)
- To the pan with turkey and veggies, add sweet potatoes, then toss to combine
- Divide turkey hash between bowls.
- Top with fried eggs.
- Spoon pico de gallo over top.
