½ lb small, red-skinned potatoes, diced into ¼-in cubes 2 carrots, peeled, diced into ¼-in cubes 1 Tbsp plus 2 tsp olive oil, divided 1 medium onion, finely chopped 2 garlic cloves, minced 1 cup frozen corn ½ tsp salt ½ tsp salt-free Italian seasoning ¼ tsp ground black pepper 6 ounces cooked turkey breast, cut into ¼-in pieces
Turkey Hash Nutrition per serving: 220 calories, 6g fat, 16g protein, 27g carbohydrate, 4g fiber, 290mg sodium
Fill a 3-qt saucepot two-thirds full of water. Add the potatoes and cook on high heat for 5-6 minutes. Add the carrots and cook for an additional 3-4 minutes. Drain.
In a large skillet, heat 1 Tbsp of the olive oil. Add the onion and sauté for 6-7 minutes. Add garlic and sauté for 2 minutes.
Increase the heat to medium high. Add the remaining 2 tsp olive oil. Add the potatoes, carrots, corn, salt, Italian seasoning, and black pepper. Cook, stirring occasionally, until the mixture starts to form a crust.
Add the turkey and press down on the mixture with a spatula as it cooks. Cook for an additional 5-6 minutes and serve.
Makes 4 servings (approx. 1/2 cup)