- 6 teaspoons canola oil, divided
- 1 pound turkey cutlets, cut into 1/2-by-2-inch strips
- 1 large sweet potato, peeled and shredded (2 cups)
- 8 ounces Brussels sprouts, trimmed, cored and sliced (2 cups)
- 1 large onion, chopped
- 2 tablespoon finely chopped fresh sage, or 2 teaspoons dried rubbed sage
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon crushed red pepper
- Salt & freshly ground pepper
- 3 cups frozen hash brown potatoes, thawed and lightly mashed
- 3/4 cup nonfat sour cream
- 1 large egg, lightly beaten
- 1/4 cup fine dry breadcrumbs
- 2 tablespoon chopped fresh parsley, divided
Set rack in upper third of oven and preheat oven to 450°F.
Heat 2 teaspoons oil in a large ovenproof skillet (preferably cast iron) over medium-high heat. When the oil is nearly smoking, add turkey and sauté until nearly cooked, 2 to 3 minutes. Transfer to a large bowl.
Add another 2 teaspoons oil to the pan. Add sweet potatoes, Brussels sprouts and onion; cook, stirring constantly to avoid sticking and scraping up any browned bits, until the vegetables begin to soften, 5 to 6 minutes. Remove from the heat and add sage, vinegar and crushed red pepper. Season to taste with salt and pepper. Transfer to the bowl with the turkey. Add hash brown potatoes, sour cream and egg and stir until well combined. Carefully wipe out the pan with a paper towel, removing any loose bits. Add the turkey mixture to the pan and press it into an even layer with a spatula.
Combine breadcrumbs, 1 tablespoon of the parsley and the remaining 2 teaspoons oil in a small bowl. Sprinkle the breadcrumb mixture over the hash and bake until heated through and the crumbs are golden brown on top, about 15 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve.
- Serving: Per serving
- Calories: 307
- Carbohydrates: 36g
- Fat: 7g
- Protein: 26g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 65mg
- Potassium: 608mg
- Sodium: 249mg
- Exchanges: 2 starch, 1 vegetable, 2 lean meat
- Carbohydrate Servings: 2 1/2