This flavorful one-pan high-fiber, low-fat hash is a comforting meal that the whole family can enjoy! Leftovers can be served warm or at room temperature and refrigerated (covered) for up to 4-5 days. Reheat individual portions in microwave or by stovetop before serving.
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
2 Tbsp olive oil or canola oil
1 pound lean ground turkey (or lean ground beef)
2 garlic cloves, minced
1 medium yellow onion, diced
3 medium sweet potatoes, diced
1/2 tsp red chili flakes
1 tsp salt (optional)
1/2 tsp black pepper
1 tsp oregano
1/2 cup shredded mozzarella cheese
Fresh chopped parsley for garnishing (optional)
In a large skillet (cast iron preferred), heat the oil over medium-high heat.
Add the ground turkey, onion, and garlic. Use a wooden spoon to break up the turkey as it cooks for about 5 minutes, stirring occasionally as it cooks.
Add the diced sweet potato, red chili flakes, salt (optional), pepper, oregano and stir to combine.
Cover the skillet and cook until sweet potatoes are tender about 15-20 minutes, stirring occasionally to prevent sticking. If necessary, add more oil or 1-2 Tbsp of water to cook the sweet potatoes faster and prevent the potatoes from the sticking.
When the sweet potatoes are tender, add the shredded mozzarella cheese.
When the cheese melts, remove and garnish with parsley.
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