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