Turkey Fajita Hash (gluten free, ACD)

Tonight I had a rare and unusual craving for Mexican food.  I've never really been the hugest fan of Mexican food, probably only because my exposure to it has been limited to the overly greasy, processed American version.  It always left me feeling awful, probably also because I'm allergic and intolerant to most of the staples of Mexican cuisine.

Either way, I wanted nothing more tonight than to sit down to a Mexican feast. I don't know if it was the random heat wave or what, but I wanted a spicy south-of-the-border meal.  But I hadn't soaked rice. I hadn't soaked beans. I didn't have tortillas, avocado or salsa-like substances. It was 9 pm. I was hungry. 

So, I threw on my thinking cap. Even though I didn't have a lot of things to make a Mexican meal, I did have ground turkey, a bell pepper, an onion, and a full spice rack. Then it dawned on me: fajita hash!

Turkey Fajita Hash with some very out-of-place sauerkraut and steamed crucifers...not really the Mexican meal I'd hoped for.

 

Due to my lack of all things even remotely resembling Mexican cuisine, I ate my hash with sauerkraut and steamed broccoli and cauliflower.  Despite the very non-Mexican spin on my hash (do they even eat broccoli in Mexico?), it was totally delicious. Now you, on the other hand, could plan ahead and  use the hash as the centerpiece to a delightful Mexican or Southwestern-style feast.  Eat alone or use as a filling for burritos, tacos, or wraps.  I think it would be delicious with spicy sweet potato fries, grilled vegetables, and a fresh cilantro pesto!  Or if you're fortunate enough to tolerate tomatoes, it would be killer with some fresh pico (memories...)

It was really good, really fast, and made leftovers for the rest of the week. Best yet, it didn't heat up my kitchen much, which is good, because my apartment is currently a balmy 85º F.  Oh Minnesota and your unpredictable weather, you are such a joker.

Turkey Fajita Hash

serves 4

  • 1 pound ground turkey
  • 1 bell pepper
  • 1/2 large onion
  • 1 tsp ground cumin
  • 1 tsp dry marjoram
  • 1/2 tsp ground coriander 
  • sprinkle red pepper flakes
  • salt, to taste 
  • optional: 1 Tbsp South River Garlic Red Pepper Miso dissolved in 2 Tbsp water
  • olive oil, for sauteing 

Heat olive oil in a large saute pan until hot, then add onion and green pepper.  Saute until cooked to desired tenderness, and just a little bit seared. Add turkey and spices, and break up turkey.  Saute, stirring often, until turkey is fully cooked.  Dissolve miso in water, add to pan, and serve.


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