Spicy Harissa Turkey Hash
When I was a little girl, I couldn’t stand for my food to mix or even touch on my plate. I’m not sure how, why or when my tastes changed but I’m completely in love with meals that are in one bowl. Nothing makes me happier than to throw a bunch of yummy things together into one bowl & gobble it up. Okay, well actually chocolate probably makes me happier, but I digress.
This Spicy Harissa Turkey Hash is no exception. This stuff makes me happy. The spice is just enough to make you realize there’s a little kick but not so much that you want to stop. In fact, it’s hard to quit eating this hash. Serve it alone or with a simple salad & you’ve got a complete meal in no time at all!
Note: If you have littles who don’t like spice, either leave out the chili powder or pull a little bit of the meat & veggies out for them before you add the sauce. You can always mix a little more coconut milk into their serving to cut the heat as well.
Spicy Harissa Turkey Hash
ingredients
2 pounds ground turkey
1 pound sweet potatoes, peeled & cubed into small pieces
2 cups broccoli, finely chopped
2 cups kale, hard stems removed & chopped
1 red bell pepper, chopped into bite size pieces
4 tablespoons olive oil
2 teaspoons salt, divided
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
for the sauce:
1 cup light coconut milk
2 tablespoons harissa paste (I used this one)
1 tablespoon arrowroot flour
1 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
directions
in a large cast iron skillet, heat 2 tablespoons of olive oil. sauté the potatoes, until they begin to brown & soften. add in the broccoli, kale & red bell pepper & continue cooking until all the veggies are done. sprinkle with 1/2 teaspoon of the salt.
remove the veggies from the skillet to a bowl & keep warm.
heat the remaining 2 tablesppons of olive oil over medium-high heat & brown the ground turkey. when the turkey is almost done, sprinkle the remaining salt, paprika, pepper, chili powder & cumin over the meat & stir well. continue cooking turkey until done.
turn heat on your burner to low & add the veggies back in to the meat. stir to evenly distribute everything in the pan.
in a large measuring cup whisk all the ingredients together for the sauce (be vigorous with this in order to get the arrowroot flour mixed well - you can do this with a fork, or I like to use a tiny whisk). pour the sauce over the entire hash, stir & simmer 3-5 minutes on low.
serve immediately.