Turkey Hash

Got tons of leftover Thanksgiving turkey? Put it to use with this great breakfast 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.
[quicklook-recipe prep_time=”20 min” cook_time=”33 min” serves=”3″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”53 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item] [/step-list-wrapper]

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.

[nutrition-info calories=”365″ calories_fat=”” fat=”14g” sat_fat=”7g” choles=”107mg” sodium=”253mg” carbs=”24g” sugars=”” protein=”36g” fiber=”2g”]

[/nutrition-info]

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Originally Published in Reader's Digest