November 07, 2006 04:00 PM

3 medium sweet potatoes, peeled and cut into ½” square dice
Pinch of kosher salt, plus extra for seasoning
1 Granny Smith apple, cut into ½” square dice
6 oz. fat-free plain yogurt
Juice of ½ lemon
1 tbsp. extra-virgin olive oil
1 medium red onion, peeled and chopped
3 cups (1 lb.) cubed cooked turkey or chicken
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary leaves
Freshly ground black pepper

1. Place sweet potatoes and pinch of salt in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook for 4 minutes. Add apple and cook for another 2 minutes, until tender. Drain.
2. Transfer 1 cup of the mixture to a large bowl and mash using a fork. Stir in yogurt and lemon juice. Add remaining sweet potato mixture and stir gently to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, for 2 minutes, or until softened. Add turkey, thyme, and rosemary and cook, stirring occasionally, for 3 minutes, or until heated through.
4. Spoon sweet potato mixture into skillet and stir to combine. Season with salt and pepper. Press on the hash with a wide metal spatula and cook until the underside is golden, about 3 minutes. Cut the hash into servings, turn the pieces, and cook until golden, about 2 minutes longer. Serve immediately.

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