A simple one pot recipe that utilizes fresh ingredients, this baked Hawaiian potato casserole is great any day of the year!
This recipe will work perfectly in a slow cooker! Follow the first step and once complete, transport all ingredients to a six-quart slow cooker and cook on low heat for at least six hours (potatoes will take some time to cook!)
Leftover ham from holidays makes for the perfect ingredient here!
Cook time may vary dependThe ing on size of casserole dish.
- Large frying pan
- 13" x 9" casserole dish
- 1 lb ground turkey
- 1 onion, chopped
- 1.5 lbs Little Potatoes, halved
- 1 garlic clove, minced
- (To taste) salt and pepper
- 8 oz pineapple, freshly chopped (can also use canned)
- 1 lb cooked ham, roughly chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups chicken or turkey broth
- 1 (19 fl. oz) can white kidney beans, drained
In a large frying pan over medium-high heat, add ground turkey. Cook for one minute and stir in onions, potatoes, and garlic. Season with salt and pepper.
Continuing cooking until browned, about 7 to 10 minutes.
Preheat oven to 375 °F.
Stir in pineapple, ham, red pepper, green pepper, chicken broth, and kidney beans. Toss until well combined (you may have to do this in a large mixing bowl depending on how large your pan is). Season again.
Pour into large casserole dish (13" x 9" minimum,) cover with aluminum foil, and bake for 20 minutes. Uncover, stir, and continue cooking for another 40 minutes, uncovered, or until potatoes are tender, making sure to stir every 15 minutes or so.
Allow to cool slightly before serving (the liquid will soak into the potatoes creating a thicker sauce!)