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Lilly’s Table

 
 
Easy Runny Eggs
© Lillys-Table.com Photo of Turkey & Greens Hash
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Turkey & Greens Hash

from Turkey & Greens Hash, the Week of November 23, 2014.
View the previous recipe for this meal.

Excellent use of leftovers for breakfast, especially when paired with an egg. Roast the potatoes in the oven to save time. Toss in any other leftover veggies such as Brussels sprouts or green beans.

Ingredients

  • 1½ cup potatoes, about two big handfuls
  • 1 tablespoon olive oil
  • 1 bunch greens, kale, chard, collards, or spinach
  • 1 onion, sliced in strips
  • 1 cup turkey, cooked and shredded in pieces

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Wash & scrub the potatoes. Cut into halves or quarters so they are approximately the same size. Toss lightly with a splash of olive oil, salt & pepper to taste. Spread on a baking sheet and roast for 15-25 minutes until tender.

Meanwhile, heat the olive oil in a skillet over medium heat. Add in the onion strips and saute until tender about 5-10 minutes.

Wash the greens well, leave wet. Stack up and roll like a cigar. Thinly slice into strips. Toss in with the onions. Saute until the moisture is absorbed and the greens are limp.

Toss the potatoes and shredded turkey in to the onions + greens and serve. A sprinkle of cheese or a fried egg make a lovely addition.