• 6servings
  • 45minutes
  • 223calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces

  2. 1 medium apple , washed, cored and cut into 1/2-inch pieces

  3. 1/2 cup reduced-fat sour cream

  4. 1 teaspoon lemon juice

  5. 1 tablespoon canola oil

  6. 1 medium onion , chopped

  7. 3 cups diced, cooked , skinless turkey or chicken

  8. 1 tablespoon chopped fresh thyme or 1 teaspoon dried

  9. 1/2 teaspoon salt , or to taste

  10. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil . Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender , but not mushy, 2 to 3 minutes longer. Drain.

  2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.

  4. Add the reserved sweet potato mixture to the skillet; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned , about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.


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