1 small red onion, finely chopped
1 small red bell pepper, cored, seeded, finely chopped
1 small sweet potato, peeled, cut into 1/2" cubes
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
1/8 tsp chipotle chile flakes
Coat a large nonstick skillet with cooking spray.
Remove the turkey from the casing and shape into grape-sized balls. Add to the skillet and brown over medium heat, stirring frequently for 3 to 5 minutes until browned. Remove sausage to a small bowl.
Spray the skillet again and add the onion, bell pepper, and the sweet potato. Add the salt, pepper, cumin, and chile flakes. Cook over medium heat, stirring often, for 5 to 8 minutes or until the sweet potato is partially tender. Add the sausage back into the skillet and cook over medium heat 5 minutes without stirrng, until the hash is browned on the bottom.
Yield: 2 servings
Per serving: 186 cal, 4 g (1 sat) fat, 13 g protein, 23 g carbs, 17 mg chol, 4 g dietary fiber, 417 mg sod
Dietary Exchanges: 1 1/2 starch, 1 meat, 1/2 fat
Note: This recipe is from an old Diabetic Cooking Magazine.
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