Smoky Paprika Turkey & Potato Hash
with Garlic Aioli & Pickled Red Onion
Spanish-style potatoes make for an irresistible hash that’s perfect any time of day! You’ll brown ground turkey with our chorizo-spiced paprika blend and toss with potatoes for a seriously satisfying skillet. Drizzle with cumin-spiced salsa brava and garlicky aioli and top with tangy pickled onion to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
13.76 ounce
Crushed Tomatoes
1 tablespoon
Fry Seasoning
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
1 unit
Red Onion
12 ounce
Potatoes
10 ounce
Ground Turkey
1 tablespoon
Savory Paprika Blend
5 teaspoon
Sherry Vinegar
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
0.38 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30 seconds. Stir in crushed tomatoes, Fry Seasoning, cumin, stock concentrate, and 1⁄8 tsp sugar (1⁄4 tsp for 4 servings). Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until thickened, 10-15 minutes. Remove from heat.
• Meanwhile, halve, peel, and thinly slice onion. Dice potatoes into 1⁄2-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add three- quarters of the onion and cook, stirring occasionally, until beginning to soften, 1-2 minutes. • Add turkey*; season with Savory Paprika Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add potatoes and season with salt and pepper. Cook, stirring, until coated, 1-2 minutes. • Add 1/3 cup water (2/3 cup for 4 servings); cover and cook, stirring occasionally, until potatoes are tender and water has evaporated, 10-12 minutes more. (Keep an eye on the potatoes as they cook! Add a splash of water if they begin to brown too quickly.)
• Meanwhile, in a medium microwave- safe bowl, combine remaining onion, 2 tsp vinegar, 1⁄4 tsp sugar, and a pinch of salt (4 tsp vinegar and 1⁄2 tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!) Cover tightly with plastic wrap and microwave until onion is bright pink, 1 minute. Stir and set aside. • In a small bowl, combine mayonnaise, half the garlic powder (all for 4), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Add turkey mixture to pan with potatoes and stir to combine. • Strain pickling liquid from onion over pot with sauce; stir until combined (if mixture seems too thick, stir in water 1 tsp at a time). Taste and season with salt and pepper if desired.
• Evenly top hash with tomato sauce. Drizzle with aioli and garnish with pickled onion and scallion greens. Divide between plates or serve family style directly from pan.
Ground Turkey is fully cooked when internal temperature reaches 165°.
