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Busy Girl Bites | Mexican Sweet Potato Hash with Zucchini Fritters

Mexican Sweet Potato Hash with Zucchini Fritters

Author Sam - Busy Girl Bites

Ingredients

Hash

  • 2 medium sweet potatoes
  • 2 cups cooked black beans (or 1 can)
  • 1 lb lean ground turkey
  • 1 packet low-sodium taco seasoning
  • 1/2 cup queso fresco
  • 1 bunch cilantro (chopped)

Fritters

  • 1 cup grated zucchini
  • 1 egg
  • 1/4 cup flour (I used whole wheat but white is fine too!)
  • 2 cloves garlic (minced)
  • salt & pepper to taste

Instructions

Meal Prep

Hash

  1. Peel and dice sweet potatoes, toss with 2T olive oil, season with salt and pepper. Roast at 400°F for 30 minutes or until browned and tender.
  2. Saute turkey until browned and cooked through. Add taco seasoning according to package directions.
  3. Combine cooked sweet potato, beans, and turkey. Let cool, then store in meal container and freeze until ready for use.

Fritters

  1. Place grated zucchini in a collander or strainer, sprinkle with 2 tsp salt. Drain zucchini, squeezing out as much water as possible. Combine zucchini with remaining ingredients in a small bowl.
  2. Heat 2 tsp olive oil over medium high heat.
  3. Add 1/3 cup of zucchini mixture and shape to a flat circle. Let cook ~4 minutes per side or until golden brown. Let cool, then store in meal container and freeze until ready for use.

Serving

  1. Thaw hash mixture overnight.
  2. Preheat oven to 400°F. Place fritters on a nonstick cookie sheet and cook 15-20 minutes or until heated through.
  3. Reheat sweet potato mixture (microwave or on the stovetop) until warmed through. Top with chopped cilantro, avocado, and queso fresco.