Cheesy Turkey Sweet Potato Hash


1/2 lb. Ground Turkey
2 Medium Sweet Potatoes (diced 1/2" cubes)
2/3 cups Baby Carrots (halved)
1 1/2 cups Sliced Mushrooms
1/2 Sweet Onion (diced)
1 cup Frozen Corn Kernels
2 cloves Garlic
1 cup Sharp Shredded Cheddar
2 tbsp. Water
2 tbsp. Olive Oil
1/4 tsp. Sweet Paprika
1/2 tsp. Cumin
1/8 to 1/4 tsp. Cayenne
1 tsp. fine Sea Salt
Pepper to taste
Cooking Spray

Spray your pan with nonstick cooking spray and place over high heat.  Add the ground turkey.  Season  it with 1/2 tsp. of salt, paprika and cumin.  Cook for 5 minutes breaking the meat up really well and deglaze the pan with the water.  Once water has evaporated, transfer the meat to a plate.  Now heat the olive oil in the pan and add the carrots and mushrooms.  Cook for 2 to 4 minutes then add the sweet potatoes, cover and continue to cook for another 5 minutes.  Now season with the remaining salt, cayenne and pepper to taste.  Also add the garlic, onions and corn, cook until the onions are translucent and the potatoes are fork tender.  Turn the heat off and stir in the meat.  Divide evenly among 4, 8 oz. ramekins that have been sprayed with nonstick spray.  Top each with a 1/4 cup of the shredded cheese.  Place the ramekins in the toaster oven at 350° for 10 or until the cheese is nicely melted and slightly browned.
 Makes 4 to 8 post-op servings


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