Serving Size / Yield
- 1 tsp. canola oil
- 1 C. frozen hash brown potatoes
- 1/4 C. frozen chopped onion
- 2 Tbs. minced red bell pepper
- 1/2 lb. turkey cutlets, cut into small cubes
- 1/4 C. skim milk
- 2 Tbs. egg substitute
- 1/4 tsp. crushed dried thyme
- 1/2 Tbs. Worcestershire sauce
- 1 pinch freshly ground pepper to taste
In a large nonstick skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper. Saute for 10 minutes, stirring frequently, until potatoes begin to soften. Add turkey pieces and cook, stirring frequently, for another 5 minutes.
In a small bowl, whisk together skim milk, egg substitute, thyme, Worcestershire sauce and pepper. Pour over the potato-turkey mixture and lower the heat. At this point, you don't need to stir the mixture any longer. Cook until the milk mixture has been absorbed, about 3 to 4 minutes, and a crust has formed on the bottom of the hash. Turn the hash over and cook until the other side is browned, about 3 minutes. Serve at once.