You won't miss traditional greasy hash once you've tried our light and creamy version. Using sweet potatoes and yogurt gives this dish its unique flavor.
| 1 | lb | sweet potatoes (2 large, peeled and chopped) |
| 1 | c | turkey (cooked and cubed) |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | large onion (chopped) | |
| 1 | clove | garlic (diced) |
| 1⁄2 | tsp | cayenne pepper |
| 1⁄4 | tsp | salt |
| 1 | tsp | fresh thyme |
| 2 | tbsp | canola oil |
| Salt and pepper to taste |
Boil sweet potatoes (add 1/2 teaspoon salt to water) until tender.
Heat oil in medium sized skillet over medium/high heat.
Add onion, garlic, cayenne, and salt.
Cook until onions are clear.
Add sweet potatoes, turkey, and thyme.
Continue cooking, stirring frequently until potatoes are browned.
Reduce heat to medium-low and mix in yogurt.
Add salt and pepper to taste.
Serve with your favorite eggs or our delicious Cranberry Cinnamon French Toast.