Well, I’m in a good mood today, despite the fact I’m rather congested and have a bit of a sore throat this morning: My Veal Stew is featured in the DailyBuzz Food (the fine folks who happen to be my sponsor over there on the left) Top 9 List today. W00t!
Okay, enough celebration. Moving forward…
Last night, I posted this on the blog’s Facebook page:
I still have a TON of leftover turkey. Would anyone be interested in a turkey, sweet potato, kale and bacon hash recipe?
The response was overwhelmingly positive, and since someone asked me to “please hurry” and post it, well…here you go.
First thing, what I thought was a bag of kale in my refrigerator turned out to be a bag of mustard greens. Oops. Really, though, you can use any hearty, leafy green in this recipe so if you want to use kale, go for it. The mustard greens did lend the hash a nice spiciness, which I enhanced with a pinch of red pepper flakes – this balanced the sweetness of the potatoes really well. Of course, if you’re sensitive to nightshades, you can leave them out.
Also, if you still have leftover sweet potatoes from Thanksgiving, feel free to use them instead of the cubed and parboiled sweet potatoes called for in the recipe; this dish is all about convenience and utilizing leftovers. It’s also pretty quick – if you’ve cooked the bacon ahead of time (I had some leftover in the fridge), this comes together in about half an hour, certainly no longer than 45 minutes.
Was this good? Indeed, it was! There’s really nothing better than a good, simple skillet supper, at least in my opinion. And if you can use a bunch of holiday leftovers that are languishing in your fridge, well, then so much the better. And it’s just so darn colorful and pretty – to say nothing of super nutritious. A serving provides 28% of the recommended daily intake of potassium, 260% of vitamin A, 68% of vitamin C, 88% of niacin, 77% of vitamin B6, 32% of folate, 40% of vitamin B12, 356% of vitamin K, 57% of phosphorus, 22% of magnesium, 40% of zinc and 82% of selenium.
One last thing: you may notice that the photos included with this recipe are a little smaller than those previously posted. There is a reason for that – I have a bit of a surprise for you tomorrow.
In the meantime, have a great Tuesday, y’all. And make this hash. It’s so good, and good for you.
- 1 pound mustard or other hearty greens, rinsed and chopped
- 2 tablespoons bacon fat (or other cooking fat)
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- pinch red pepper flakes (optional)
- 1 cup chicken stock, preferably homemade
- 3 medium sweet potatoes, peeled and cut into 1″ cubes
- 1 tablespoon ghee or olive oil
- 1/2 small red onion, diced
- 3/4 teaspoon kosher or sea salt
- few grinds black pepper
- 4 cups diced, cooked turkey
- 4 ounces cooked bacon, chopped
- In a large skillet or Dutch oven, heat the bacon fat over medium-high heat and sauté the mustard greens until wilted. Season with the salt, pepper and red pepper flakes and stir in the chicken stock. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, about 10 minutes.
- While the greens are cooking, Bring 2 quarts of salted water to a boil and parboil the sweet potatoes for 3 minutes. Drain in a colander set in the sink and rinse with very cold water. Set aside.
- Once the mustard greens are done, remove them to a bowl and set aside. Increase the heat to medium high and add the ghee or olive oil to the pan and heat for a moment or two. Add the sweet potatoes and onion to the skillet
- and season with the remaining salt and pepper. Stir in the turkey, reserved mustard greens and bacon and cook, stirring occasionally and then pressing down on the mixture with a large spatula, until the potatoes are tender and
- the hash is beginning to brown and become crispy.
- Serve immediately.
- Nutrition (per serving): 522 calories, 28.9g total fat, 172.2mg cholesterol, 877.4mg sodium, 995.9mg potassium, 14.5g carbohydrates, 3.5g fiber, 3.4g sugar, 51.7g protein