Eosinophilic Esophagitis Friendly Rosemary-Garlic Turkey Sweet Potato Hash with Broccoli
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 3 cups broccoli florets, cut into small bite-sized pieces
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp salt, plus more to taste
- ¼ cup water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes, until cooked through with no pink remaining and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C). Transfer the turkey to a plate and set aside.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the sweet potato cubes in a single layer 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 golden on most sides and just beginning to soften at the edges.
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