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Turkey Hash With a Mexican Flair

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Turkey Hash with a Mexican Flair
2010-05-08 Other
5 1

Simple dinner with lots of flavor

  • Servings: 4


3 oz Olive Oil
1 Red Onion, diced
1/ 2
Each Red, green and yellow bell pepper, julienne
6 oz sliced Mushrooms
1 Jalapeno, diced, seeds removed (unless you like it hotter
1 lb Ground Turkey
Salt & Pepper, to taste
½ tsp or So Poultry Seasoning
1 tsp or So Cumin
1 lb Red Potatoes Thinly Sliced
1 Tbsp Butter, cubed
½ cup Roma Tomatoes, diced
Handful of Chopped Cilantro
Handful of Crumbled Queso Fresco
Sliced Avocado
Lime Slices


In large saute pan, add 1 oz olive oil, onions, peppers, jalapeno and mushrooms and saute until translucent. Remove veggies and set aside.

Add turkey to the pan and brown (you may need to add a little more oil as the turkey is pretty "dry"). Season with salt, pepper, poultry seasoning and cumin. If you find there's a lot of liquid in the pan, scoop some of it out with a spoon.

Add veggies to turkey and heat through.

While turkey is a separate pan, add 2 oz of oil, potatoes, dot with butter and season with salt and pepper. Fry until crispy, covering pan with a lid for the first 10 minutes to get the potatoes to cook. Try not to turn the potatoes too much, you don't want them to break up and get mushy.

On a serving plate, layer the turkey mixture on top of the crispy potatoes. Top with tomatoes, avocado, queso fresco and cilantro. Squeeze some fresh lime juice over everything.