Turkey hash with runny eggs and spicy green harissa

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

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20 Minutes

Skip the bottled sauces because we’ve got something better. Featuring earthy spices, fragrant herbs, and fresh lemon, our house-made green harissa brings flavor and nutrition to this dish. 

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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.
  • 10 ounces ground turkey
  • ¾ pound organic gold or red new potatoes
  • 1 organic yellow onion
  • Your choice of protein
  • 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)

Nutrition per serving

Calories 510, Total Fat 24g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 240mg (10% DV), Total Carb. 41g (15% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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

1

Prep the ingredients

  • Scrub the potatoes; cut the potatoes into ¼-inch pieces. 
  • Peel and coarsely chop the onion.
  • Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Tofu: Pat the tofu dry with paper towels; crumble or cut into ¼-inch pieces. 

2

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 your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until your protein is 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. 

3

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 your protein is cooked through, 2 to 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the hash to the table and drizzle with half the spicy green harissa. Serve the remaining harissa on the side. 

Kids Can!
  • Scrub the potatoes. 
  • Measure the oil for the hash.
  • Time the cooking.