This easy breakfast hash is a delicious way to use up some of that leftover turkey. To speed things up, you could substitute frozen hash brown potatoes for the boiled potatoes called for.
TURKEY HASH
11/2 pounds medium Yukon Gold potatoes
7 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped
2 cubanelle peppers (Italian green frying peppers), seeded and chopped
1 cup shredded cooked turkey, preferably dark meat
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 large eggs
Place the potatoes in a large stockpot, then cover with enough cold water to cover by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer, partially cover the pot and cook for 20 to 25 minutes, or until just tender.
Drain the potatoes and let cool slightly.
While the potatoes cool, in a large nonstick skillet over medium-high heat, melt 6 tablespoons of the butter. Add the onion and peppers and sauté until golden brown, about 8 to 10 minutes.
Once the potatoes have cooled, peel them and coarsely grate them with a box grater.
Add the potatoes, turkey, salt and pepper to the skillet, then cook, turning occasionally, until browned in spots, about 15 to 20 minutes. Transfer the hash to serving plates.
Add the remaining 1 tablespoon of butter to the skillet. Set over medium heat. When the butter has melted, fry the eggs. Place 1 egg atop each serving of hash.
Start to finish: 1 hour
Servings: 4
Recipe from the November 2008 issue of Gourmet magazine
Associated Press
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