Welcome to my latest recipe in the slow cooker and today is all about some delicious turkey and vegetable hash. Tender chunks of turkey cooked in a delicious marinade with pieces of pumpkin and red pepper provide the perfect mid week meal for you and your family.
My love affair with hash started when I was little. This dish provides you with a delicious mix of flavours of cubed vegetables with a cheap cut of meat. Normally there would be some corned beef or some cheap pork involved and it would be a wonderful source of comfort food.
It would be cooked in a large pot in the oven and then served with warm crusty bread. Everybody would go quiet while they ate it as everyone would be in the food heaven zone that talking just wouldn’t be acceptable.
That is unless it had just come out of the oven and you were all burning your tongue on it and having to do 10 blows with each mouthful of food.
Or if you really put in the effort you would be serving it with some delicious dumplings.
In this version it has been modernised to not only be Paleo (sorry no bread included) but also to be served with pumpkin and red peppers and is slow cooked with some premium turkey breast.
Turkey can be quite a dry meat and in this recipe we are using a stock to cook it in and then drain it later for the ultimate meal.
Also if you follow Paleo (or the Whole 30) this would also be great as a leftover dish or even for breakfast.#SlowCooker #Paleo #Turkey & Vegetable #Hash #Recipe via recipe_thisClick To Tweet
- Slow Cooker
- 200g Diced Turkey Breast
- 1 Small Red Pepper
- 100g Diced Pumpkin
- 250ml Turkey Stock
- 3 Spring Onions
- 2Tbsp Chives
- 2Tbsp Sage
- Salt & Pepper
- In your slow cooker place your diced turkey breast, vegetables and seasoning. Add the stock, stir well and place the lid on your slow cooker.
- Cook for 3 hours on the high setting.
- Drain the stock (keep about 50ml of it in the slow cooker), add thinly diced spring onions and serve.