Ground Turkey Hash with Pepper and Avocado Coulis
Ground Turkey Hash with Pepper and Avocado Coulis
This recipe came out of a need to use an abundance of fresh peppers; cubanelles, jalapenos, and hatch. I think you can get away with using one hot pepper and one mild to sweet pepper if you want to simplify.
For the Coulis
6 hatch chiles, roasted, skin, stems and seeds removed
1/2 very ripe avocado
1 tablespoon olive oil
3 tablespoons red wine vinegar
kosher salt and black pepper to taste
Add all ingredients to a food blender and process until a smooth paste. Set aside for the turkey hash.
For the Hash
1 russet potato, julienned, and cut into small dice
1 jalapeno pepper, cut in small dice
2 cubanelle peppers, cut into medium dice
1/2 cup diced red onion
1 clove garlic, finely diced
1 pound ground turkey
3 tablespoon olive oil
1 tablespoon rubbed sage
2 teaspoons ground cumin
2 teaspoons dried oregano
kosher salt and black pepper to taste
In a large skillet add the olive oil and heat to medium high. Add the diced potatoes and saute for about 5 minutes, the edges should be just showing come color. Add the onion, and the peppers and saute for about 2 more minutes. Add the garlic and saute for one minute. Add the turkey, the sage, the cumin and the oregano and brown the turkey thoroughly making sure to cook all the way through, about 10 minutes. Season with salt and pepper to taste.
Serve the hash surrounded by the coulis. You can top it with a poached egg as well to turn it into a complete meal.