With this snap of cold weather, I wanted a hearty and comforting dish and decided on rosemary turkey hash. I put a twist on one of my favorite potato hash dishes for a quick and easy meal to ward off the cold, while still giving balance.
As a southern gal, I love all types of greens and in this hash I used collards but you can certainly change it up with kale or even spin if if preferred. Check out the recipe below.
2 cups of diced sweet potato (~2 medium)
1 cup sweet yellow onion
3 gloves minced garlic
2 cups thinly sliced collard greens
1 lb ground turkey
1 tbsp apple cider vinegar
1/2 tbsp dried rosemary
1 tbsp onion powder
1 tbsp garlic powder
Salt and coarse black pepper to taste
1 cup of water
1 tsp oil
- Rinse greens and remove stems. Cut large leaves in half longwise. Stack, then slice thinly.
- Add to a medium pot or pan with half the water and the apple cider vinegar. Top it with a lid and bring to a boil.
- While that boils, rinse and slice potatoes in half. Cut into strips and then cubes.
- Add potatoes and the rest of the water. Season with half of the seasoning and let simmer for 10 minutes.
- While that cooks, diced onion and mince the garlic.
- Remove greens and potatoes into a bowl.
- Add onion, garlic, oil and ground turkey to the pan to brown. Use the remainder of the seasoning and stir well.
- Once cooked, add the potatoes and greens back in and stir well.
- Let simmer on low heat for 5 minutes.