Cheesy Turkey Hash
with Cheddar Cheese and Sour Cream
For a hearty and simple meal that packs a punch, we've got you covered! Succulent turkey is coated in Enchilada Spice Blend and paired with herbaceous green onions, a mix of roasted russet and sweet potatoes, sautéed peppers and topped off with tangy sour cream.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tsp
Garlic Salt
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.Add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.
Once potatoes have been flipped, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-6 min.** Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook until fragrant, 1 min. Remove from heat.
Sprinkle cheese over turkey and pepper mixture. Cover until cheese melts, 3-4 min.Divide potatoes between plates. Top with turkey and pepper mixture.Dollop sour cream over top and sprinkle with green onions.
If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
