Smoky Turkey Hash with Sweet Potato and Spinach

Ingredients

• 400 g ground turkey
• 350 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 2 tbsp extra-virgin olive oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 100 g onion
• 4 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Cut the sweet potato into 1 cm dice — smaller than feels natural, so it cooks through in the same time the turkey needs. Heat 1 tbsp of the extra-virgin olive oil over medium-high heat and fry the dice for 7 minutes, turning every couple of minutes, until deeply browned at the corners and soft inside.
2. Add the diced onion and cook 3 minutes until it goes translucent and starts to catch gold at the edges, scraping the sweet potato crust off the pan base as you stir.
3. Move everything to one side, add the remaining olive oil and the ground turkey, and press it into a flat layer. Leave it for 3 minutes to develop a brown crust before breaking it apart.
4. Stir in the sliced garlic, smoked paprika and dried oregano and cook 60 seconds until the spices smell toasted. Keep the heat moderate here so the paprika does not scorch.
5. Dice the red bell pepper, add it with the fine sea salt, and cook 3-4 minutes until it softens but still has a little bite and the whole pan smells sweet and smoky.
6. Turn off the heat and fold the baby spinach through in two handfuls, letting each wilt down before adding the next — about 90 seconds in total. Serve straight from the skillet.

Nutrition (per serving)

Calories

645

Protein

44.4 g

Fat

31.5 g

Carbs

50.2 g