Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce
Thanksgiving turkey leftovers are given a Southwestern spin in this hash, loaded with an assortment of vegetables including bell peppers, celery, onions, sweet potatoes, red potatoes and tomatoes.
MAKES: 8 Servings
PREP/COOK TIME: 55 minutes
FOR THE HASH
- 2 or 3 skin-on red potatoes (5 to 6 ounces total), cut into 1/2-inch dice (3 cups)
- 1/2 skin-on large sweet potato, scrubbed well, and cut into 1/2-inch dice (2 cups)
- 4 tablespoons canola oil
- 3/4 cup low-sodium turkey broth
- 1/8 teaspoon plus 1/4 teaspoon fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 1/2 cups)
- 1 small/medium green bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 cup)
- 1/2 large red onion, cut into 1/2-inch dice (1 cup)
- 1/2 large white onion, cut into 1/2-inch dice (3/4 cup)
- 2 ribs celery, cut into 1/2-inch dice (1/2 cup)
- 1 medium jalapeño pepper, minced and seeded
- 5 1/2 cups cooked, diced turkey breast (no skin; 1/2-inch pieces)
- Juice of 1/2 lime
- 2 Roma tomatoes, cut into 1/2-inch pieces (1 1/4 cups)
- 2 scallions, finely chopped
- Chopped cilantro, for garnish (optional)
FOR THE SAUCE
- Flesh of 2 ripe Hass avocados
- Packed 1 cup cilantro leaves and tender stems
- Juice of 1 lime
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Water (optional)
For the hash: Combine the red potatoes, sweet potato and broth in a large saute pan over medium-high heat. Cover and cook undisturbed for about 8 minutes, then uncover and cook until the broth has been absorbed/evaporated. The potatoes should be almost tender.
Add 2 tablespoons of the oil to the pan, stirring to coat the potatoes. Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook (over medium-high heat) for about 5 minutes, stirring a few times, until the majority of the potatoes are crisped and browned but not burnt. Turn off the heat.
Meanwhile, heat the remaining 2 tablespoons of oil in a separate large saute pan over medium heat. Once the oil shimmers, add the bell peppers, onions, celery and jalapeño, stirring to coat. Season with the remaining 1/4 teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Add the turkey, stirring to incorporate; cook uncovered for 15 minutes, stirring often, until the onion is translucent and the bell peppers have softened.
While the vegetables are cooking, make the sauce: Combine the avocado, cilantro, lime juice, salt and pepper in a mini or standard-size food processor. Puree to form a smooth sauce; if it seems too thick to drizzle/pour, add 1 tablespoon of water at a time to achieve the right consistency. Transfer to a squeeze bottle or to a zip-top bag (cut 1 corner in order to drizzle).
Toss the potatoes and the vegetable-turkey mixture together in large serving bowl. Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate.
Garnish the hash with fresh cilantro, if using; drizzle the sauce over the top in a zigzag pattern. Serve warm.
Storage The hash can be refrigerated in an airtight container for up to 4 days. (Reheated leftovers should reach 165 degrees.) The sauce can be refrigerated a day in advance.
Adapted from one of Elaine Gordon's amazing recipes