Turkey Cilantro Potato Hash
4 – potatoes
1 – medium zucchini
1 – McCormick Toasted Onion & Garlic Potato Seasoning (1.25 oz Packet)
2tbsp – oil
1lb – ground turkey
1/2c – fresh chopped cilantro (or more if you loveee cilantro like me!)
1 tsp – garlic powder
1 tsp – salt
1/4tsp – pepper
1 – corn on the cob per dish
cilantro to garnish
1. Cook corn on the cob however you prefer. I like to steam them : Insert steam rack into pot and fill with water just below the bottom of the rack. Place corn in pot, cover, turn on high heat and bring to a boil. Once water starts to boil drop the temperature down to low heat and let steam for 5-10 minutes or until the corn becomes deep yellow.
2. Preheat oven to 400°F. Dice potatoes and zucchini up in small chunks. Try to dice potatoes up smaller than zucchini since it will take potatoes longer to cook. You can add/adjust the amount of potatoes and add more vegetables if you would like! Place potatoes and vegetables into a large bowl and toss with oil. Mix in seasoning packing and coat well. Arrange potatoes/vegetables in a single layer on foil-lined baking pan. Bake for 25 minutes or until potatoes are tender.
3. Place ground turkey, cilantro, garlic powder, salt and pepper in a mixing bowl; mix well. Saute ground turkey in a skillet over medium-high heat, breaking it up with a spatula as you cook. Turkey is done when no pink is left.
4. Place a layer of potatoes/vegetables on a plate, top with ground turkey mixture. Next cut corn from the cob over potatoes and turkey. Top with shredded cheese and cilantro garnish.
If you’re afraid of cilantro, don’t be! I know it is a bit of an acquired taste but it adds wonderful flavor to this dish. You can always of course leave it out (iffff you must!). This is a good weeknight meal and if you are like me and only cooking for 2 you will even have leftover for lunch the next day! Give this recipe a taste and let me know what you think!
[song of the day]