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Turkey
Hash
from the kitchen of Sharmagne Leland-St. John
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
4 tablespoons butter
2 cups small red potatoes, cooked
1 tablespoon extra virgin olive oil
1 1/2 cups cooked leftover turkey, diced
1 tablespoon chopped parsley
salt and pepper, to taste
Melt the butter in a large iron skillet. Saute the onions and bell
peppers until the onions are translucent. Dice the
potatoes into small cubes. In another iron skillet brown the
potatoes in the olive oil, until they have a hard crust, being careful
not to burn them. Add the potatoes, turkey, parsley, salt and
pepper to the onion bell pepper mixture. Mix well to blend
and simmer over a low heat for an additional 15 minutes. If you
like your hash a bit more moist you may add 1 cup turkey gravy. Mix to blend well.
Serve with poached eggs or eggs over easy and buttered rye toast.
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