Again, with the digressions.
I hope you took this opportunity, completely untethered from the invisible tie binding you to my planned meals, to try out a paleo dish of your own. Also, I hope it went as well with yours as it did with mine, as I dined on another favorite creation of mine. It was my sweet potato and turkey hash, whose flavors draw inspiration from a Thanksgiving dinner.
Basically, you cook the turkey in a large skillet, cooking with some sauteed onions, garlic, and half a jalapeno pepper. After the turkey is thoroughly cooked, set it aside in a colander, letting it drain, while you set about cooking the shredded sweet potatoes. Clear out the skillet as best as you can, then add in the oil you'll use to pan fry the sweet potatoes. Let the oil heat to a high temperature but not to the point where it is burning. Lay out the shredded potato around the skillet, covering as much of the pan as possible to get as much of the potato frying as you can. Use a spatula to "flip" the sweet potato over once the potato starts to cook. Think near hashbrown-level of cooked, but just shy of burning. The point is not to fry to a crisp. Once the hash is completely cooked, add the turkey back in and mix with the hash. Finally, add the spices and heat for a few more minutes to let them evenly spread.
Sweet Potato and Turkey Hash
1-1.5 lb ground turkey meat
1 medium-to-large sweet potato, shredded
1/2 white onion, diced
1/2 jalapeno pepper, diced (deseed if spicy isn't your thing; if it really isn't your thing, cut pepper all together.)
1 tablespoon black pepper
2 tablespoons ground cinnamon
1 teaspoons rosemary
1 teaspoon paprika
2 teaspoons crushed red peppers (again, 86 for those that aren't fans of fire in their bellies)
Dash of salt
Be back after a bit with tomorrow's planned menu.
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