|
|
|
|
Herbed Turkey and Vegetable Hash
1 teaspoon of olive oil
1 pound of turkey breast, skinned, boned, and cut into 1-inch cubes
1/4 cup of apple juice
3 cups of shredded potatoes
1/4 cup of chopped onions
2 cups of sliced zucchini
1 teaspoon of dried sage
1/4 teaspoon of dried thyme
1/4 teaspoon of salt
1/8 teaspoon of ground red pepper
1/2 cup of sour cream
Coat a 10-inch no-stick skillet with no-stick spray and place
over medium-high heat. Add the oil and heat until hot. Add the
turkey. Cook, stirring, for 3 minutes, or until the turkey is no
longer pink in the center. Place the turkey on a plate; cover to
keep warm. Add the apple juice to the skillet. Bring to a boil,
scraping to loosen any browned bits from the bottom. Add the
potatoes, onions, zucchini, sage, and thyme. Cook, stirring, for
8 minutes, or until the onions are soft but not browned. Add the
salt, pepper, and turkey. Mix well to combine. Serve topped with
sour cream. Serves 6 |
|
