Holiday Turkey Hash Recipe
- 4 slices bacon, cut into 1/2-inch lengths
- 2 tablespoons extra virgin olive oil
- 1 large russet potato, peeled, 1/2-inch diced (about 1 1/2 cups)
- 1 large sweet potato, peeled, 1/2-inch diced (about 1 1/2 cups)
- 1 yellow onion, 1/2-inch chopped
- 1 red bell pepper, 1/2-inch chopped
- 1 cup cooked, coarsely chopped Brussels sprouts
- 2 cups cooked 1/2-inch diced turkey
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar, plus more to taste
- Kosher salt, to taste
- Pepper, to taste
- 4 large eggs, poached or fried
- 1 green onion, thinly sliced
- Heat a large, deep skillet over medium heat. Add bacon and cook until crisp, stirring occasionally. Remove from heat. Drain bacon on a paper-towel lined plate. Drain off all but 1 tablespoon bacon fat in pan.
- Add 2 tablespoons oil and potatoes to pan and return to medium heat. Cook, stirring occasionally, until potatoes begin to take on some color, about 10 minutes.
- Add onion and bell pepper. Continue to cook, stirring occasionally, 5 minutes or until onion is translucent. Stir in garlic. Add 2 tablespoons water, cover and cook 2 minutes or until potatoes are tender.
- Uncover; add bacon, turkey, Brussels sprouts, vinegar, salt, and pepper. Cook for a minute or two, stirring often, until hot. Taste and add more salt, pepper or vinegar, as needed.
- To serve, spoon hash onto 4 plates. Top each with a warm cooked egg and green onion.
- Cook's Tips:
- For a hands off preparation, toss potatoes with 1 tablespoon oil. Place on a sheet pan and roast at 400°F for 10 minutes. Add onion and bell pepper. Toss and roast an additional 15 minutes. Proceed with step 4.
- Poached eggs can be made in advance and kept in a bowl of cold water. Gently lower into a pot of hot water to warm through just before placing on hash.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 18 g
Saturated Fat: 4.5 g
Cholesterol: 260 mg
Sodium: 470 mg
Carbohydrates: 30 g
Fiber: 5 g
Sugar: 7 g
Protein: 34 g
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