Turkey, sweet potato, and apple hash with greens

Dinner last night was a delightful use-up dish for leftover turkey. The sweetness of the sweet potato and apple matched nicely with the savory turkey, and deglazing the pan with white wine added an extra subtle yumminess to it. I served it with sauteed Swiss chard for a delicious Core meal. It also made for tasty leftovers.

Turkey, sweet potato, and apple hash

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 medium apple, washed, cored and cut into 1/2-inch pieces
1/2 cup fat free yogurt
1 teaspoon lemon juice
1 tablespoon canola oil
1 medium red onion, chopped
3 cups diced, cooked, skinless turkey (or chicken)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, or to taste
1/2 cup dry white wine
Freshly ground pepper to taste

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Add apple and cook until everything is just tender, but not mushy, 2-4 minutes. Drain.

2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.

3. Meanwhile, heat oil in a large skillet (not non-stick) over medium-high heat. Add onion and cook, stirring often, until golden brown, 5-10 minutes. Deglaze the pan with the white wine, scraping up any brown bits stuck to the bottom of the pan. Add turkey, thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.

4. Add the reserved sweet potato mixture to the skillet; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer.