Description
This flavorful Turkey Hash recipe combines tender turkey breast, crispy bacon, and vibrant sweet potatoes with sautéed peppers and onions, seasoned with Creole spices for a delicious, hearty meal perfect for breakfast or brunch. Topped optionally with eggs and fresh parsley, this dish delivers a delightful mix of textures and savory flavors.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes peeled and diced into ½” dice
- 2–4 slices bacon
- 1 pound turkey breast meat, diced
- 1 green bell pepper chopped into ½” dice
- 1 red bell pepper chopped into ½” dice
- 1 medium onion chopped into ½” dice
- 1 tablespoon Creole seasoning
- 1 tablespoon olive oil, divided
- Salt and pepper to taste
Optional Garnishes
- 1 tablespoon chopped parsley
- 1–2 eggs per person (fried or poached)
Instructions
- Boil Sweet Potatoes. Heat a large pot of water to a boil over high heat. Add a teaspoon of salt and the diced sweet potatoes. Boil for 8-10 minutes or until tender. Drain the potatoes and let them cool uncovered to evaporate any residual moisture.
- Cook Bacon. Meanwhile, fry the bacon in a large nonstick skillet until crisp, turning occasionally to brown both sides. Transfer crispy bacon to a plate lined with paper towels to absorb excess grease. Reserve the bacon fat in a small bowl.
- Sauté Vegetables. Heat 1 teaspoon of the bacon fat and 1 teaspoon of olive oil in the nonstick skillet and add the chopped green and red bell peppers and onion. Season with 1 teaspoon of Creole seasoning. Cook, stirring occasionally, until the vegetables are tender. Transfer to a small bowl.
- Crisp Sweet Potatoes. Heat 1 teaspoon of bacon fat and 1 teaspoon of olive oil in the same skillet over medium-high heat. Add the cooled sweet potatoes, season with 1 teaspoon of Creole seasoning, and cook until the potatoes develop a crispy, golden exterior. Transfer to another dish.
- Cook Turkey. Heat 1½ teaspoons of bacon fat and 1 teaspoon olive oil in the skillet. Add the diced turkey breast and season with the remaining teaspoon of Creole seasoning. Cook, stirring occasionally, until the turkey attains a golden crust.
- Combine Ingredients and Heat Through. Add the potatoes, sautéed bell peppers, and onion back to the skillet with the turkey. Heat for 3-5 minutes, stirring every minute or so until the turkey hash is hot, golden, and crusty.
- Season and Garnish. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley.
- Serve. Serve the turkey hash hot from the pan. Optionally, top with a fried or poached egg per person for a complete meal.
Notes
- For a spicier dish, increase the Creole seasoning to taste.
- Make sure to let the sweet potatoes cool after boiling to prevent sogginess when pan-frying.
- Reserved bacon fat adds great flavor; adjust the amount used if you prefer a leaner dish.
- Use fresh parsley for vibrant garnish and additional flavor.
- This recipe is great for meal prepping and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
