Sweet Potato Hash With Grilled Turkey Recipe
This flavorful dish from triathlete-chef Jay Lebet is loaded with protein and carbs and will fuel your late-season training.
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This flavorful dish from triathlete-chef Jay Lebet is loaded with protein and carbs and will fuel your late-season training.
Ingredients
8 3-ounce cutlets skinless, boneless turkey breast
3 tsp olive oil
1¼ tsp kosher salt, divided
Pinch of pepper
1 medium red onion, diced
5 medium sweet potatoes, peeled and diced
1½ cups shelled edamame
3 cobs corn
3 cloves garlic
1 tsp fresh parsley, chopped
½ tsp fresh thyme
½ cup water
Directions
Cook the diced sweet potatoes in a pot of boiling water. Remove and allow to cool fully. Grill the corn in their husks on high heat, then cut the kernels off of the cobs and reserve. Season the turkey cutlets with olive oil, pepper and ¼ teaspoon kosher salt, and grill over medium-high heat until cooked through. Sauté the onion and garlic in olive oil for 3 to 4 minutes. Add the cooked sweet potatoes, edamame, corn, thyme and parsley, and cook for 3 more minutes. Season with 1 teaspoon kosher salt and pepper, to taste. Add ½ cup water to moisten the hash, if needed. When serving, top with the grilled turkey and garnish with fresh thyme. Makes 8 servings.
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Meet the Triathlete-Chef
After attending culinary school, Fair Lawn, N.J., resident Jay Lebet went straight into the food industry and hasn’t looked back. “I just liked the business, and I love food, of course,” he says. Catering on the weekends while working in food service management during the week eventually morphed into his own business, Lebet Catering, plus a home-delivery dinner service and now a line of frozen, low-calorie individual meals. Lebet can cook anything his catering clients request, but left to his own devices, he’d steer toward Mediterranean cuisine (he’s Italian, and his wife is Greek). Because his catering business tends to be very seasonal, he has more time in the summer and early fall for triathlon. He’s raced sprints and Olympics, and hopes to race a half-Ironman by fall 2014. He started swimming, biking and running later in life—at age 39—and began with local 5K’s to lose weight and set a good example for his two kids, ages 8 and 11, who now compete in fun runs and swim-run events. His favorite part of tris is more than just the adrenaline of race day: “I like signing up for a race and then preparing for it,” he says