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Kelly's Hot Hash


"This works great as a paleo breakfast! Microwave a small bowl full of hash, dash on some Buffalo Tabasco®, and enjoy!"
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55 m servings 162 cals
Original recipe yields 8 servings

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  • Prep

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  1. Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
  2. Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
  3. Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.


  • Cook's Note:
  • Will keep in the refrigerator for 5 days.

Nutrition Facts

Per Serving: 162 calories; 8.2 g fat; 9.8 g carbohydrates; 14.1 g protein; 42 mg cholesterol; 93 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is delish stuff. The bitterness of the kale rally goes well with the buffalo sauce.. I used the Red Hot stuff. My only change was leaving out the zucchini because I used them all up in soup...