EWWK: Turkey and Sweet Potato Hash


1 large sweet potato, peeled and cut into ½-inch dice (about 1 pound)
1 large white potato, peeled and cut into ½-inch dice (about 1 pound)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, chopped and divided
1 teaspoon Celtic Sea Salt, divided
¼ teaspoon black pepper
1 red bell pepper, chopped
4 cloves garlic minced
¼ teaspoon sage
½ teaspoon dried thyme leaves
¼ teaspoon fennel
Dash of cayenne (or to taste)
1 pound ground turkey breast
Parsley (optional garnish)


Preheat the oven to 425 degrees. Toss the potatoes with 1 tablespoon oil, half of the onion and salt as well as the black pepper. Spread the potatoes on a sheet pan and roast for 30 minutes.

Meanwhile, heat the remaining teaspoon of oil in a non-stick skillet over medium heat. Once the oil is hot add the onion and red pepper, sauté 5 minutes until vegetables begin to soften. Add the garlic and seasonings and sauté for another minute. Add the turkey breast to the pan, break them up and stir while cooking. Cook until done (about 5-7 minutes).

Mix the potatoes into the meat mixture and serve or save in the refrigerator until needed.

Yield: 6 Servings (serving size: 1 ½ cup)
Nutrition Breakdown: Calories 250, Fat 5g, (1.5g saturated fat), Cholesterol 45mg, Sodium 420mg, Carbohydrate 34g, Fiber 4g, Protein 18g.
Percent Daily Values: 2% Vitamin A, 70% Vitamin C, 4% Calcium, 35% Iron
Diabetes Exchange Values: 2 Starch, 1 Vegetable, 2 Lean Meats