Turkey Cilantro Potato Hash

4 – potatoes
1 – medium zucchini
1 – McCormick Toasted Onion & Garlic Potato Seasoning (1.25 oz Packet)
2tbsp – oil

1lb – ground turkey
1/2c – fresh chopped cilantro (or more if you loveee cilantro like me!)
1 tsp – garlic powder
1 tsp – salt
1/4tsp – pepper

1 – corn on the cob per dish
shredded cheese
cilantro to garnish

1. Cook corn on the cob however you prefer. I like to steam them : Insert steam rack into pot and fill with water just below the bottom of the rack. Place corn in pot, cover, turn on high heat and bring to a boil. Once water starts to boil drop the temperature down to low heat and let steam for 5-10 minutes or until the corn becomes deep yellow.

2. Preheat oven to 400°F. Dice potatoes and zucchini up in small chunks. Try to dice potatoes up smaller than zucchini since it will take potatoes longer to cook. You can add/adjust the amount of potatoes and add more vegetables if you would like! Place potatoes and vegetables into a large bowl and toss with oil. Mix in seasoning packing and coat well. Arrange potatoes/vegetables in a single layer on foil-lined baking pan. Bake for 25 minutes or until potatoes are tender.

3. Place ground turkey, cilantro, garlic powder, salt and pepper in a mixing bowl; mix well.  Saute ground turkey in a skillet over medium-high heat, breaking it up with a spatula as you cook. Turkey is done when no pink is left.

4. Place a layer of potatoes/vegetables on a plate, top with ground turkey mixture. Next cut corn from the cob over potatoes and turkey. Top with shredded cheese and cilantro garnish.

5. Enjoy!

If you’re afraid of cilantro, don’t be! I know it is a bit of an acquired taste but it adds wonderful flavor to this dish. You can always of course leave it out (iffff you must!). This is a good weeknight meal and if you are like me and only cooking for 2 you will even have leftover for lunch the next day! Give this recipe a taste and let me know what you think!

[song of the day]