Recipes

Turkey Hash

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Turkey Hash

Turkey Hash

amanda

Equipment

  • - Stainless Steel Chef Knife

  • - Non-Stick Fry Pan

  • - Cutting Board

  • - Measuring Cups & Spoons

  • - Mixing Bowls

  • - Food Processor (optional)

  • - Slow Cooker (alternative cooking method, not specific to turkey hash)

  • - Digital Kitchen Scale (for precise ingredient portions, optional)

  • - Meat Thermometer (for pre-cooked turkey pieces, not for traditional turkey hash preparation)

Ingredients

  • 1 1/2 pounds medium Yukon Gold potatoes

  • 7 tablespoons unsalted butter, divided

  • 1 medium onion, finely chopped

  • 2 Cubanelle peppers (Italian green frying peppers), finely chopped

  • 1 cup shredded cooked turkey (preferably dark meat)

  • 4 large eggs

Instructions

1

Instruction 1

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
2

Instruction 2

While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
3

Instruction 3

Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
4

Instruction 4

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
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