Keto Poblano Turkey Hash

There is always plenty of meat and vegetables to use up after Thanksgiving week. What a great way to use up leftover low carb veggies and turkey than this hash! Spicy poblano peppers are sauteed with minced garlic, asparagus spears, and tender spinach leaves. The entire dish is dotted with salty feta cheese, which takes this dish over the top! You will love this Keto Thanksgiving recipe as a perfect way to use up leftovers.

What kind of turkey should I use?

Stick to whole muscle turkey (not deli meat) from either the breast or dark meat. If you are working on adding more fats into your diet, opt for the dark meat. Ideally, use turkey leftovers for this dish because the odds and end pieces are perfect for dicing up and toss into a hash.

What kind of cheese can I use other than feta?

If feta cheese is not your favorite, you can use other cheeses like shredded pepper jack, cheddar, or mozzarella cheeses, which will melt nicely into the nooks and crannies. Place the shredded cheese on top of the final dish.

Serving suggestions

You can serve this Keto Poblano Turkey Hash with Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls.

Net Carbs

3.4 g
Fiber

2.5 g
Total Carbs

6 g
Protein

30.6 g
Fats

10.1 g

237 cals

Quantity

Serving Size

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Extra Virgin Olive Oil

1-½ tablespoon
Garlic, Fresh

2 clove
Poblano Peppers, Raw

1 pepper
Turkey Fryer-roasters Breast Meat Only Cooked Roasted

12 oz
Asparagus, Raw

20 medium - spear - 5 1/4" to 7" long
Spinach

5 cup
Feta Cheese

2 ounce

Step 1

Begin by preparing all the ingredients to be sauteed. Mince the garlic well and set aside. Remove the stem and seeds from the poblano, then slice the poblano into thin strips. Trim the bottoms off the asparagus and cut the asparagus into 1” pieces. Dice the turkey into ½” cubes. Heat a large nonstick skillet over medium high heat until hot. Add the avocado oil and swirl the pan to distribute the oil. Add the poblanos and the garlic together and saute for 1-2 minutes.
Step 2

Add the diced turkey, and saute for 3-4 minutes or until the turkey starts to get nice browning on some of the sides.
Step 3

Add the asparagus spears and saute for 1-2 minutes.
Step 4

Then add the spinach leaves and cook until wilted.
Step 5

Finally add in the feta cheese by crumbling it over the top. Then gently fold it in. Serve hot.