Turkey Hash

Chicken hash was one of Thomas Jefferson’s favorite breakfast dishes. This version has been adapted so you can use leftover turkey. If you have 2 cups of leftover potatoes, too, chop them and use them in place of the 2 medium potatoes.

Ingredients

• 2 medium-size potatoes, peeled and chopped
• 2 tablespoons butter or margarine
• 1 medium-size yellow onion, chopped
• 1 small sweet green or red pepper, chopped
• 2 cups chopped cooked turkey

• 1/2 teaspoon dried rosemary leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup lower-sodium chicken broth

How to make it  53 minutes



• 1

  In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until potatoes are tender. Drain.
• 2

  In a 10-inch skillet, melt butter over moderate heat. Add the onion and green pepper and cook for 5 minutes or until tender. Stir in potatoes, turkey, rosemary, black pepper and salt. Cook, stirring constantly, for 5 minutes. Stir in chicken broth. Cook and stir for 2 minutes more or until it has the desired consistency.

For Chicken Hash: Prepare as for turkey hash by substituting 2 cups chopped cooked chicken for the turkey and 1/4 cup leftover or canned chicken gravy for the chicken broth.