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1
Preheat the oven to 400 degrees F.
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2
Mash 1 cup of the sweet potatoes in a large bowl with a fork.
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3
Add the remaining 1/2 cup of sweet potatoes, the turkey, broth, onion, garlic, chipotles, coriander, 1/4 cup of the cheese, and the egg white.
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4
Season with the salt and pepper.
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5
Stir briskly to combine.
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6
Heat the oil and 1 tablespoon butter in the skillet over medium heat.
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7
Add the hash and form it into a round cake the size of the pan with a spatula.
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8
Cook, shaking the skillet occasionally, until the bottom sets, about 3 minutes.
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9
To turn the hash, set a plate the size of the skillet on top of the pan.
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10
Invert the pan so the hash falls intact onto the plate.
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11
Melt the remaining tablespoon butter in the skillet.
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12
Slide the hash back into the skillet cooked-side up.
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13
If the hash breaks apart, simply re-form the cake with the spatula.
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14
Cook, shaking the skillet occasionally, for 2 minutes.
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15
Transfer the skillet to the oven and bake the hash until firm, about 10 minutes.
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16
Carefully, invert the hash onto a serving plate.
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17
Scatter the scallions, coriander, and the remaining cheese on the top.
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18
Serve hot or warm, with Chipotle Cranberry Sauce, if desired.
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19
In a small bowl, combine all the ingredients.
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20
Slim down tips:
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21
-- Use white meat instead of dark for less fat
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22
-- Cooking the hash in the cake form uses less fat than a chopped version
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23
-- Ounce for ounce, soft cheeses usually have less fat than harder ones
