Ground Turkey and Potato Hash
It’s an interesting phenomenon. It doesn’t seem to matter that I went to culinary school or that I’ve been in the food business for several years – preparing flashy four course meals for celebrities and politicians. When it comes down to it, my favorite things in the world are those quick and simple meals I ate growing up.
My mom was the one who did 97% of the cooking in our house, but when mom was working late, Dad would either fire up the grill for his famous beef ribs or make this hash. Now, mind you, my mom is a fantastic cook and baker. She makes the most amazing Matzo Ball Soup and, to this day, she still makes the best chocolate chip cookies and apple pies in the whole wide world. Growing up, every kid I knew thought that their mom was the best cook ever. But, my mom really was. Eventually, I think all of my and my brother’s friends gave into the fact that, yes, Rachel and Mikey’s house was the one to go to for dinner. However, for some reason, even though mom would spoil us with her culinary expertise, my brother and I would still fawn over Dad’s super simple and basic hash.
When I was craving this the other night after not having it in about ten years, I truly realized that eating foods that produce a certain sense of nostalgia are usually way more fulfilling than anything any four star chef could serve you.
So, here it is. A little piece of my childhood in a pan.
GROUND TURKEY AND POTATO HASH
serves four
Of course, I couldn’t help dressing up the original recipe just a little bit. Dad’s version was just ground beef and potatoes. I made this batch with ground turkey and added some veggies to make it a little more nutritious.
2 Tbs. olive oil
1 pound ground organic turkey breast
4-5 medium red potatoes, diced into 1/2 inch cubes
1/2 medium yellow onion, diced
2 garlic cloves, minced
1 cup frozen petite peas
3 cups baby spinach
Tony Chachere’s Creole Seasoning, to taste
1. In a medium cast iron skillet (or non-stick pan, if you don’t have cast iron), saute the onion and garlic over medium-high heat until the onions begin to become translucent. Lower the heat to medium and add the potatoes and turkey. Season with about a 1/2 teaspoon of Tony’s. Stir regularly to cook the meat thoroughly. When the meat is just cooked through, Turn the heat up to medium-high and continue cooking but don’t stir too often to allow the potatoes to brown and get crispy.
2. When the potatoes are nice and brown, add the peas and spinach. Cook until the peas are thawed and the spinach is wilted. Taste and add more Tony’s, if needed. (I like my food pretty salty, so I use more than 1/2 tsp.)
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