Creole Dirty Bird Chili Hash

SERVINGS: 6

PREP TIME: 15 minutes

TOTAL TIME: 40 minutes

INGREDIENTS

Chili
2 tablespoons oil
1(16-ounce) package JENNIE-O® Extra Lean Ground Turkey
1(15-ounce) can HORMEL® Turkey Chili No Beans
1 green bell pepper, chopped
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
2 tablespoons creole seasoning
2 tablespoons tomato paste
¼ cup water
1 cup grilled onions
½ cup pickled jalapenos

Hash Browns
4 russet potatoes, peeled, grated, squeezed of excess water
1/3 cup oil
1/3 cup unsalted butter
1 teaspoon salt
1 teaspoon black pepper
6 slices deli cheddar cheese

DIRECTIONS

In medium saucepan over medium heat, heat 2 tablespoons oil. Add turkey; cook, breaking up with spoon, 6 to 8 minutes, or until cooked through. Add chili, bell pepper, onion, celery, garlic, creole seasoning, tomato paste and water. Bring to boil, simmer 15 minutes.

In large heavy bottom skillet over medium-high heat, heat 1/3 cup oil and butter. Add potatoes and press down with spatula. Season with salt and pepper. Cook 5 to 7 minutes, or until browned. Flip and cook other side 5 to 7 minutes or until browned. Remove from heat. Top hash browns with cheese and cover skillet to melt.

Divide hash browns into six wedges. Serve chili on top, garnished with grilled onions and jalapenos.

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