Turkey Apple Hash
Submitted by malini
Cubed turkey breast browned with McIntosh apples, baked potato, onions, and a splash of apple cider with crushed fennel seeds. This one-pan fall hash is lean, naturally sweet, and on the table in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHash gets a serious autumn upgrade when you toss sweet McIntosh apples into the pan alongside turkey and potatoes.
Cubed turkey breast browns in a hot skillet with softened onions, then diced apples, baked potato, and a splash of apple cider go in to create a one-pan dinner that smells like a crisp October morning.
Crushed fennel seeds are optional but worth it; they add a faint licorice warmth that ties the sweet and savory together beautifully.
The apples soften and almost melt into the hash while the potato holds its shape, giving you creamy and tender in every forkful.
Pro Tips
- Use baked potatoes that are already cooked; they hold their shape better than boiled and add a slightly drier, fluffier texture to the hash
- McIntosh apples break down quickly when cooked, which is what you want here; they practically become a sauce
- Don’t stir too often; let the turkey and potatoes sit on the heat long enough to get a little golden crust
Ingredients
Directions
Place large nonstick saucepan over medium-high heat 30 seconds.
Add oil; heat 30 seconds more.
Add onion and cook, stirring constantly, until soft, 5 to 6 minutes.
Stir in turkey and continue cooking until browned on all sides.
Stir in apples, potato, cider and fennel seeds, if using; partially cover and cook, stirring occasionally, until apples are soft and turkey is cooked through, about 5 minutes.
Sprinkle with pepper.
Comments
