Tex-Mex Turkey Hash

Name: Tex-Mex Turkey Hash with Chipotle Mayo
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Turkey; 56 g Yellow Onion, chopped; 8 g Enchilada Spice Blend; 1 tbsp Tex-Mex Paste; 250 g Yellow Potato; 1 unit(s) Hot Pepper; 113 g Corn Kernels; ¼ cup Feta Cheese, crumbled; 2 tbsp Mayonnaise; 2 tbsp Chipotle Sauce; 113 g Baby Tomatoes; 0.13 tsp Pepper*; 3 tbsp Oil*; ¼ tsp Salt*

with Chipotle Mayo

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Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with turkey, onions and spices to create a heavenly hash.

Ingredients: Ground turkey • Yellow potato • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Baby tomatoes • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).

Tags:

Quick

•Spicy

•Low CO2

Allergens:

Sulphites

•Mustard

•Milk

•Egg

•Soy

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 Time25 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

56 g

Yellow Onion, chopped

8 g

Enchilada Spice Blend

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

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

250 g

Yellow Potato

1 unit(s)

Hot Pepper

113 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

113 g

Baby Tomatoes

Not included in your delivery

0.13 tsp

Pepper*

3 tbsp

Oil*

¼ tsp

Salt*

Nutrition Values

Calories770 kcal

Fat49 g

Saturated Fat9 g

Carbohydrate53 g

Sugar14 g

Dietary Fiber7 g

Protein33 g

Cholesterol135 mg

Sodium1360 mg

Trans Fat0.3 g

Potassium1600 mg

Calcium175 mg

Iron3.5 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

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Parchment Paper

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch pieces.
To an unlined baking sheet, add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the top of the oven for 18-20 min, stirring halfway through, until potatoes are tender and golden.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then onions and turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook for 30 sec-1 min, stirring often, until fragrant.

Meanwhile, pat corn dry with paper towels.
Cut hot pepper into 1/2-inch pieces.
To a parchment-lined baking sheet, add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the middle of the oven for 8-10 min, until some tomatoes start to burst.

Meanwhile, to a small bowl, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water. Season with salt, then stir to combine.

To the pan with onions and turkey, add roasted veggies and potatoes, then toss to combine.
Divide hash between bowls.
Drizzle chipotle mayo over top.
Sprinkle with feta.

While potatoes roast, heat a large non-stick pan over medium-high.
When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, for 2-3 min, until egg whites are set.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Transfer eggs to a plate, then cover to keep warm.
Top hash with eggs.