Fish Free Ginger-Turmeric Turkey and Sweet Potato Hash with Asparagus
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp dried thyme
- 3 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with 1/4 tsp salt, and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and caramelized on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the grated ginger and ground turmeric and cook, stirring constantly, for about 30 seconds, until fragrant — watch closely, as the ginger can stick quickly.
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