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Turkey and Harvest Vegetable Hash

with Butternut Squash, Red Potato and Black Kale

25 min

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Seasonal veggies and the familiar flavours of sage, rosemary, and fresh thyme make this such a comforting one-pan wonder meal. Bites of seasoned turkey breast, butternut squash, red spuds, and black kale are sautéed until slightly caramelized, then tossed with sambal and a squeeze of fresh lemon for a vibrant finish.

What We'll Send

Red Potato
Black Kale
Butternut Squash Diced 1/2"
Red Onion Diced 1/2"
Garlic
Thyme Fresh
Lemon
Sambal Oelek
Turkey Breast
Herb Blend
Rosemary Dried, Onion Powder, Ground Sage
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 559
Fat 25g
Protein 39g
Carbohydrates 53g

What You'll Need

Cooking Directions

1

Cook Harvest Veg:

Heat 2 tbsp (4 tbsp for 4 servings) olive oil in a large skillet over medium. Wash and dice red potato into 1/2 inch cubes. Add to hot skillet with butternut squash and saute for 5-7 minutes or until they start to become golden.

 

2

Prepare Mise en Place:

Wash black kale and pull leaves off woody part of stem. Cut into 1/2 inch ribbons. Wash, pick and chop thyme. Set both aside. Line a plate with paper towel. Pat turkey breast dry. Discard paper towel. Cut turkey into 1/2 inch cubes. Season with herb blend, lemon zest, garlic and salt. Wash hands with hot soapy water. Halve lemon and set aside.

3

Finish Hash: 

When vegetables are about 80% cooked add turkey, red onions and thyme to skillet. Toss to mix. Continue to cook for about 4-5 minutes or until the turkey pieces are cooked. Add kale and cover with a lid to allow kale to steam and become a deep green colour. Remove lid, toss to mix and add sambal to taste. Season with salt to your liking.

4

Serve:

When turkey is cooked and vegetables are fork tender, divide the hash between bowls and squeeze over lemon juice. Enjoy!

 

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