with Chipotle Mayo
Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with turkey, onions and spices to create a heavenly hash.
Allergens
Utensils
Tags
Ground Turkey
250 g
Onion, chopped
56 g
Enchilada Spice Blend
1 tbsp
Tex-Mex Paste
1 tbsp
Yellow Potato
250 g
Hot Pepper
1 unit(s)
Corn Kernels
113 g
Feta Cheese, crumbled
0.25 cup
Mayonnaise
2 tbsp
Chipotle Sauce
2 tbsp
Baby Tomatoes
113 g
Pepper
0.13 tsp
Oil
3 tbsp
Salt
0.25 tsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and tender, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
- Meanwhile, pat corn dry with paper towels.
- Cut hot pepper into 1/2-inch pieces.
- Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a second parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
- Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
- Add roasted veggies to the pan with onions and turkey, then toss to combine.
- Divide hash between plates.
- Drizzle chipotle mayo over top.
- Sprinkle with feta.
- In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Transfer eggs to a plate, then cover to keep warm.
- Top hash with eggs.
750
kcal
Calories
47
g
Fat
9
g
Saturated Fat
52
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
32
g
Protein
130
mg
Cholesterol
1410
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
