Makes 4 servings
- 1.5 cups sweet potato - baked or boiled, peeled and chopped
- 2.5 cups turkey - cooked, chopped.
- 1/4 cup chicken broth
- 1 teaspoon canned diced mild green chiles
- 3 tablespoons fresh cilantro, chopped
- 1 large egg white
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon butter
- 2 scallions, chopped
- 1/8 teaspoon black pepper
- 1/4 cup roasted sweet red pepper
2. Boil or bake sweet potatoes, peel and chop into cubes.
3. Take 1 cup of the sweet potatoes and mash them and set aside for now.
4. Chop sweet red pepper into thin strips about an inch long. Chop chipotle pepper. Chop scallion. Chop cilantro.
5. Chop turkey into cubes.
6. Mix together the mashed sweet potatoes, cubed sweet potatoes, cubed turkey, red pepper strips, chopped chipotle, 2 tablespoons chopped cilantro, 1 chopped scallion, egg white, chicken broth, salt and pepper.
7. Heat skillet on medium heat and add oil and butter. When hot, add the hash mixture to the skillet. Cook for 3 minutes until the bottom sets. Turn it once and cook for another 2 minutes. If using a non-stick skillet, experiment with using less oil and butter and perhaps increasing the broth.
8. Turn into a baking dish (unless you are using an ovenproof skillet) and bake in a 400F oven for 10 minutes.
9. Serve topped with remaining cilantro and scallions. Serve with salsa on the side.
Servings: 4
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
285.29
Calories From Fat
97.32
Nutrient - % Daily Value
Total Fat 10.95g
- 16%
Saturated Fat 3.75g
- 18%
Cholesterol 74.27mg
- 24%
Sodium 745.80mg
- 31%
Potassium 442.63mg
- 12%
Carbohydrates 17.43g
- 5%
Dietary Fiber 1.86g
- 7%
Protein 28.58g
- 57%
Vitamin A 10565.02IU
-
211%
Vitamin C 84.93mg
- 141%
Calcium 49.47mg
- 4%
Iron 2.46mg
- 13%
Vitamin E 1.01IU
- 3%
Thiamin 0.12mg
- 7%
Riboflavin 0.32mg
- 18%
Niacin 5.69mg
- 28%
Vitamin B6 0.63mg
- 31%
Folate 27.53µg
- 6%
Vitamin B12 0.36µg
- 6%
Pantothenic Acid 1.17mg
- 11%
Phosphorus 213.06mg
- 21%
Magnesium 32.19mg
- 8%
Zinc 3.00mg
- 20%
MyPoints: 6.2
