Saturday, December 5, 2009

Sweet Potato, Spinach and Leftover Turkey Hash

As some of you may know, my all-time favorite breakfast is corned beef hash. Well, this recipe may actually become a rival! But I love any kind of hash. This is partly because I don't particularly like eggs for their own sake. And in general, I don't really like breakfast food. I would always rather have leftovers from last night's dinner than a stack of pancakes. This sweet potato hash can be made with turkey, sausage (or both), or smoked or baked tofu - whatever sounds good to you!  It is smoky, spicy and sweet, and the spinach adds a freshness that balances out the heaviness of the potatoes and onions.


2-3 Tbs olive oil
2 sweet potatoes (I happened to have white ones)
1 cup chopped leftover turkey OR breakfast sausage (I like sage sausage) OR baked or smoked tofu
1 small-medium red onion
1/2 lb fresh spinach
2 cloves garlic
1/2 tsp chipotle powder
1 Tbs balsamic vinegar
Salt
Freshly ground pepper

Slice the onions thinly, and the sweet potatoes into 1/4-1/2" thick half-moons. If using sausage, crumble it into a large skillet on medium heat, and cook until brown. Add the olive oil, onion and sweet potatoes. Stir to coat everything with oil. Cover and let it steam for 5-10 minutes, stirring once or twice. When the potatoes are tender, add the turkey or tofu, garlic, spinach, chipotle powder, salt and pepper. Cook until the spinach is wilted down. Drizzle in the balsamic vinegar and stir well. Enjoy!
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