Mustard Hash w/Ground Turkey Breast
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 341.9
- Total Fat: 7.3 g
- Cholesterol: 54.0 mg
- Sodium: 182.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.9 g
- Protein: 21.3 g
View full nutritional breakdown of Mustard Hash w/Ground Turkey Breast calories by ingredient
Introduction
Don't let the mild mannered appearance fool you. This low calorie, healthy skillet supper has a sweet ol' Carolina kick. Don't let the mild mannered appearance fool you. This low calorie, healthy skillet supper has a sweet ol' Carolina kick.Number of Servings: 10
Ingredients
-
2 tsp ground Coriander seed
2 tsp Cumin seed
2 tsp crushed red pepper flakes
2 tsp dry mustard
2 lb extra lean ground turkey breast
3/4 cup chopped white onion
3/4 cup chopped red onion
4 oz Dijon Horseradish Mustard
5 lb russet potatoes
4 oz apple cider vinegar
1 Tbs paprika
2 Tbs canola oil
5 Tbs light butter
Tips
If you don't like the heat, omit the horseradish and reduce the red pepper flakes by half. It's worth the effort to use fresh ground coriander, though. The lemony freshness really brings all the tastes together.
Directions
-Scrub, trim, slice and parboil the potatoes.
- Microwave the ground turkey breast, skimming off excess fat and liquid, until no pink remains. Chop well to crumble.
- Whisk together the oil, dry mustard, dijon mustard, vinegar, coriander, cumin, and pepper flakes. Set aside.
- Drain the potatoes and cut them into smaller pieces.
- Heat a large non-stick skillet to 350 degrees. saute the onion in the butter. When the onion is translucent, add the paprika and mix well.
- Add the potatoes. Pat down in the skillet and let brown for 5 minutes without turning.
- Add the turkey and the mustard sauce. Mix together. Cook an additional 5 minutes, stirring to coat the potatoes and turkey with the sauce.
- When the potatoes are fork tender, about another 5 minutes, mix in the remaining mustard dressing.
Serving Size: makes 15 one-cup servings
- Microwave the ground turkey breast, skimming off excess fat and liquid, until no pink remains. Chop well to crumble.
- Whisk together the oil, dry mustard, dijon mustard, vinegar, coriander, cumin, and pepper flakes. Set aside.
- Drain the potatoes and cut them into smaller pieces.
- Heat a large non-stick skillet to 350 degrees. saute the onion in the butter. When the onion is translucent, add the paprika and mix well.
- Add the potatoes. Pat down in the skillet and let brown for 5 minutes without turning.
- Add the turkey and the mustard sauce. Mix together. Cook an additional 5 minutes, stirring to coat the potatoes and turkey with the sauce.
- When the potatoes are fork tender, about another 5 minutes, mix in the remaining mustard dressing.
Serving Size: makes 15 one-cup servings
