
Sweet Potato and Turkey Hash
A wonderful way to use up leftover thanksgiving turkey, but still a great treat
any time as sweet potatoes are available year round.
Ingredients:
1 large sweet potato
! teaspoon salt
4 pieces of bacon, diced
1 tablespoon butter
1/2 red onion, diced
1 small red or orange bell pepper, diced
12 ounces of boneless, skinless turkey breast, diced ½ inch
1 scallion, chopped
Salt and
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
Preparation:
Scrub the potato and peel it. Cut it into 1/2 inch square pieces and place them
and the salt into a pot. Cover with cold water and bring to a boil. Cook for 5-8
minutes or until just fork tender. Drain and rinse quickly with cold water.
Remove to a clean lint free towel to dry.
While the potatoes were cooking, begin browning the bacon in a heavy non stick
or cast iron skillet. Once they are crispy and brown, remove them from the pan
to a lint free paper towel to drain, set aside. You should have about a
tablespoon of bacon fat left in the pan. If you have more, remove all but 1
tablespoon and add the butter, onions and bell pepper to the pan and cook for
about 3 minutes until they are soft and just turning brown.
Add the cooked sweet potato and cook for another 5 or so minutes until they have
browned and are crisped. Add the turkey, scallions and reserved bacon and toss
to incorporate. Cook for one more minute and adjust seasoning. Serve
immediately.
Perfect topped with an over easy or sunny side up egg.
CHEF’S NOTE: Sweet potatoes add a delightful splash of color and flavor
to this dish. Sweet potatoes are rich in beta carotene which not only adds the
yellow/orange color, but valuable vitamin A. Vitamin A plays an important role
in protecting the body’s cell’s against chronic disease. Did you know that beta
carotene is the source of vitamin A and color in margarine?

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Last Updated
Friday January 21, 2011
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