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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