Turkey HashRomulo Yanes
Recipe information
Total Time
1 hr
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
Recipe notes
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