Turkey & Sweet Potato Hash
By the Chef Marshall O’Brien Group
Use left-over turkey (or chicken) and roasted sweet potatoes to quickly create this flavorful and nourishing meal. This tasty hash makes a great one-dish breakfast or you can also serve it for dinner on those nights when you need a quick mealtime solution.
• 2 tablespoons olive oil, divided
• 1 pound sweet potatoes, peeled (optional*) and diced (or dice left-over previously roasted sweet potatoes)
• 1 pound cooked turkey or chicken, finely diced--left-overs work well
• 1/2 cup yellow onions, diced
• 5 ounces fresh spinach, chopped
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh thyme, minced (or 1 teaspoon dried)
• 1/2 cup plain Greek yogurt
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cumin
• 2 tablespoons fresh Italian parsley, minced
1. Skip this step if using left-over roasted sweet potatoes: Heat 1 tablespoon olive oil in
a large skillet on medium-high heat; add sweet potatoes. Cook, stirring occasionally,
until golden brown and soft, about 7-8 minutes. Remove potatoes and set aside.
2. Add 1 tablespoon olive oil to the skillet; add turkey and onions and cook until
softened, stirring occasionally, about 4-6 minutes.
3. Add spinach, salt and thyme; cook until spinach is slightly wilted.
4. Add cooked sweet potatoes and heat through.
5. Combine yogurt, lemon juice, cumin and parsley.
6. Garnish hash with a dollop of the herbed yogurt.
*If leaving the skin on the sweet potatoes, scrub them well before preparing. They are as edible as regular potato skins.
QUESTION & ANSWER
Question: What can I do to get my kids to eat more vegetables?
Answer: Here are 5 things to look at in getting your kids to eat vegetables.
1. It starts with you. Gen Z (your kids!) does not listen to what you say, they watch what
you do. You must lead by example—so eat your veggies and let them see you
2. With younger kids, it can be more about expressing their power and independence
than about the vegetables. They are saying no to express their power, so learn to
empower them to eat vegetables. See #4.
3. Vegetables must look and taste good before anyone, kids included, will want to eat
them. Use herbs and spices, roast instead of steaming for better texture and
appearance, cut them in interesting shapes, garnish the bowl or the plate before
serving. Talk about how green beans taste good and not that green beans are good
for you. Those last two words change the entire meaning about the vegetable.
4. Empower kids by making them part of the process. Take them to the grocery store
and have them help you pick the vegetables that you will serve that week. If possible,
have them help you prepare them. Find one they like and name it after them – Julie’s
Special Broccoli Recipe.
5. This is about baby steps so take your time in making this transition.
During the winter in northern states, most of us are vitamin D deficient. That’s a problem
because vitamin D is needed to help us absorb the calcium that keeps our bones strong and
it helps us keep our immune system strong, too.
Our bodies use sunshine to make vitamin D and at this time of year, we are not outside with
exposed skin often enough to make enough vitamin D. Food sources include fatty fish like
tuna, mackerel and salmon, along with vitamin D-fortified dairy products, but it’s difficult to
get enough vitamin D from these sources.
Talk to your health practitioner about whether you should take a supplement. It is possible
to get too much vitamin D, but many dietitians recommend a supplement of 2000 IU daily
during the winter.