In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey hash with runny eggs and spicy green harissa

Carb-Conscious, Soy-Free, Paleo, Mediterranean, Dairy-Free, Spicy, Diabetes-Friendly, Lean & Clean, Gluten-Free

2 Servings, 510 Calories/Serving

20 Minutes

Skip the bottled sauces—because we’ve got something better. Featuring herbs, earthy spices, and fresh lemon, our house-made green harissa brims with flavor and nutrition.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ pound organic gold or red new potatoes
1 organic yellow onion
10 ounces ground turkey
5 ounces organic shredded kale or other leafy greens
2 organic eggs
Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika) (optional)

Nutrition per serving

Calories: 510, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 230mg (10% DV), Carbohydrates: 42g (14% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the hash ingredients

Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
Peel and coarsely chop enough onion to measure 1½ cups [3 cups].
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

Start the hash

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the onion and cook until starting to soften, 1 to 2 minutes.

Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes.

Cook the eggs; finish the hash

Spread the hash in an even layer in the pan. Crack the eggs onto the hash and season with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites have set, the yolks are runny, and the turkey is cooked through, 2 to 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the turkey hash to the table and, if desired, drizzle with 2 tablespoons spicy green harissa. Serve the remaining harissa on the side.

Kids Can!

Scrub the potatoes.
Measure the onion.
Time the eggs.

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