Turkey and Sweet-Potato Hash

Turkey and Sweet-Potato Hash
4 to 6 Serves

You'll find the complementary flavors of turkey, sweet potato, and apples come together in this rich, satisfying potato hash dish, which tastes perfectly at home atop slices of nutty, whole-wheat toast.


  • 1 pound sweet potatoes, peeled, cut into ½-inch-thick, 1 ½-inches-long wedges

  • 5 tablespoons unsalted butter, plus more for toast

  • 1 Golden Delicious apple, peeled, cored, and cut into ¼-inch-thick wedges

  • 1 medium onion, halved lengthwise, then cut crosswise into ¼-inch-thick slices

  • 2 celery stalks, cut into ¼-inch-thick slices

  • ½ cup dry white wine

  • 8 ounces cooked turkey breast, shredded (about 2 cups)

  • ½ cup heavy cream

  • ½ cup homemade or low-sodium store-bought chicken stock

  • 2 tablespoons finely chopped fresh sage

  • Coarse salt and freshly ground pepper

  • 4 to 6 slices whole-wheat bread, toasted


  1. Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.

  2. Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.

  3. Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.

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