LIFE&STYLE

Use your Thanksgiving leftovers in this tasty hash

By Korea Herald
  • Published : Nov 25, 2016 - 13:21
  • Updated : Nov 25, 2016 - 13:55
Too early to think about leftover turkey? Transform your leftovers into this tasty, quick hash using turkey, cranberry sauce and sweet potatoes. And you don’t need to wait for turkey leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. If you buy deli meat, ask them to slice it thick so you can cut it into cubes.

This is a one-pot meal that tastes great the second day. Double the recipe if you have time and save the rest for another day. It also freezes well.

Helpful Hints:

— Any type of vegetables and potato can be used. Follow the guideline of the recipe for the amounts needed.

— If you have chicken or other soup on hand, use that instead of water in the recipe.

— Any type of shredded cheese can be used.

— 2 garlic cloves crushed can be used instead of minced garlic.

Countdown:

— Prepare ingredients.

— Microwave the potatoes.

— Make the hash.

Fred Tasker’s wine suggestion: This rich dish would be great with a rich, aromatic white viognier.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1/2 pound sweet potatoes, 1 bunch celery, 3/4 pound roast turkey, 1 can whole berry cranberry sauce and 1 small package shredded, reduced-fat Monterey Jack cheese.

Staples: canola oil, onion, minced garlic, salt and black peppercorns.

Turkey Cranberry Hash. (Linda Gassenheimer/TNS)

TURKEY CRANBERRY HASH

Recipe by Linda Gassenheimer

2 cups (1/2 pound) sweet potatoes, peeled and cut into 1-inch pieces (or leftover cooked potatoes)

1 tablespoon canola oil

1 cup sliced onion

1 cup sliced celery

1 teaspoon minced garlic

3/4 pound roast turkey (about 3 cups) cut into 2-inch pieces

1/2 cup whole berry cranberry sauce

1/4 cup water

Salt and freshly ground black pepper

1/2 cup shredded, reduced-fat Monterey Jack cheese

If using fresh potatoes, place in a bowl and microwave on high 2 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, celery and garlic. Saute 5 minutes. Add the turkey and saute 2 minutes. Add the cranberry sauce and water. Saute another minute. Add salt and pepper to taste. Sprinkle the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.

Yield 2 servings.

Per serving: 580 calories (22 percent from fat), 14 g fat (4.2 g saturated, 6.2 g monounsaturated), 90 mg cholesterol, 47.1 g protein, 68.4 g carbohydrates, 7.2 g fiber, 519 mg sodium.

(Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include “Quick and Easy Chicken,” “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com.) 

By Linda Gassenheimer

Tribune News Service