Pesto Turkey, Spinach and Sweet Potato Hash

22 10 2013

Hash for dinner can be underrated. But it’s a cheap, fast and one-pot dinner that has endless possibilities! Really all you need is meat, potato and a few veggies like onion and pepper. Top with an egg and you’ve got a complete meal!

Pesto Turkey, Spinach and Sweet Potato Hash

Pesto Turkey, Spinach and Sweet Potato Hash

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • Olive oil
  • 1 lb ground turkey
  • Basil pesto, either homemade or store-bought
  • 2 sweet potatoes, peeled and cubed
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2-3 cloves of garlic, minced
  • 1/2 cup dry white wine
  • Low sodium chicken broth
  • Half bag of fresh spinach
  • Salt and pepper
  • Eggs
  • Parsley

Heat a little olive oil in a large skillet over medium-high heat and brown turkey. Add a couple of tablespoons of basil pesto, just eyeball it to make sure turkey is coated all over. Then, remove browned turkey to a plate and set aside.

Heat a little more oil in the same skillet. Add onion and saute a few minutes until onion begins to soften. Add garlic and bell pepper. Saute a few more minutes. Next, deglaze skillet with wine, scrapping up any brown bits from the bottom of the pan. Add a little chicken stock (a good turn or so of the pan) and add cubed sweet potatoes, cover and cook until fork tender, checking occasionally, 12-15 minutes. If the potatoes aren’t close to fork tender at this point, continue cooking a few more minutes.

Once sweet potatoes are nearly fork tender, add a little more chicken broth and the spinach and wilt down. Next, add the turkey back to the skillet and gently combine. If the pan looks dry, add a little more chicken stock. Cook to heat turkey through and season with salt and pepper to taste. At this point, cook eggs (at least 1 per person) however desired (could be poached, scrambled, fried, etc). I prefer poached with my hash.

To serve, divide hash among plates and top with an egg. Season egg with salt and pepper and garnish plate with chopped parsley. I also recommend serving with Sriracha sauce on the side.




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