Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce

Step 1

1 Make the hash: In a large saute pan over medium-high heat, combine the red potatoes, sweet potato and broth, cover and cook, undisturbed, for about 5 minutes

Step 2

2 Uncover and check to see if the broth has been absorbed

Step 3

3 If there is still broth, cook uncovered until it has evaporated and use a spatula to make sure the potatoes are not stuck to the pan

Step 4

4 The potatoes should be almost tender

Step 5

5 Add 2 tablespoons of the oil to the pan, stirring to coat the potatoes

Step 6

6 Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper

Step 7

7 Cook until the potatoes begin to crisp and brown, stirring a few times, about 5 minutes

Step 8

8 Turn off the heat, and cover to keep warm

Step 9

9 Meanwhile, in another large saute pan over medium heat, heat the remaining 2 tablespoons of oil until shimmering

Step 10

10 Stir in the bell peppers, onions, celery and jalapeño, and season with the remaining 1/4 teaspoon of salt and the remaining 1/2 teaspoon of black pepper

Step 11

11 Cook uncovered, stirring often, until the onion is translucent and starting to darken, and the bell peppers have softened, about 10 minutes

Step 12

12 Stir in the turkey and cook until warmed through, another 5 minutes

Step 13

13 Make the sauce: While the vegetable mixture is cooking, in a mini or standard-size food processor, combine the avocado, cilantro, lime juice, salt and pepper and process to form a smooth sauce

Step 14

14 It it's too thick to drizzle/pour, add water, 1 tablespoon of water at a time, to achieve the right consistency

Step 15

15 Transfer to a squeeze bottle or to a zip-top bag with a corner snipped off

Step 16

16 In a large bowl, toss the potatoes and the vegetable-turkey mixture together

Step 17

17 Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate

Step 18

18 If you like, transfer the hash to a serving platter or keep in the bowl

Step 19

19 Garnish the hash with fresh cilantro, if using; drizzle the sauce over the top in a zigzag pattern

Step 20

20 Serve warm