The Best Turkey Breakfast Hash EVER!
I love to experiment in the kitchen. Anytime I have more than 20 minutes to make a meal, I like to just sit back and see what speaks to me. This morning, I saw all the leftovers from Thanksgiving in the fridge, and decided it's time to make a hash out of them.
First things first... ALWAYS make sure you have a good sharp knife as well as cutting boards for both the veg and protein. NEVER cut your veg and meat on the same board, even if the meat is precooked. I prefer to use bamboo boards for everything. It's a great surface, easily cleaned and sanitized, and is easy on the edge of your knife. It's also an extremely quick surface, so your knife doesn't get caught in the surface of your board.
Here's what you'll need to get started:
2-3 medium sized russet potatoes, about 8oz white meat and 8oz dark meat turkey (You don't have to use the dark meat, but I find it adds some depth to this dish), Half a small onion, half a green and red bell pepper, Sriracha or your favorite chili sauce (you could use Tabasco, but chili sauce will work better), garlic powder, light colored cooking oil, eggs (any style you like), butter or margarine, salt and pepper.
To get the Mis-en-Place ready, cube up the potatoes, bell peppers, onion, and turkey. Set these aside in separate bowls.
Set the burner of your stove to HI and put your largest skillet on to heat up. Put enough oil in the bottom to coat it completely. Once the oil starts to ripple, put the potatoes in and fry them up till they just start to turn a light brown, stirring frequently. Once the potatoes start to turn brown, add the bell pepper and onion. Salt liberally. Turn the heat down to Med and continue to cook until the peppers and onion are soft. add in the diced up turkey, about a teaspoon of garlic powder, and Sriracha to taste. Cook for another 5-7 minutes, stirring often.
If you like your eggs scrambled, this would be a great time to add your egg mixture into the hash. If you prefer fried, or poached eggs, prepare your eggs in another pan.
Plate up, add salt and pepper to taste and enjoy!
Another great variation on this, take leftover stuffing and form it into a rough patty. If it's too dry to form, add a beaten egg, mix in and try again. Fry your stuffing patty in butter over Med-Hi heat until crispy on both sides. Plate your hash and eggs on top of your stuffing patty and enjoy. It's an awesome way to add another texture to the meal while using up some more of your leftovers!
Do you have a favorite recipe that uses Thanksgiving left overs? Share it with me! Joey.Dee@townsquaremedia.com