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Loaded with leftover turkey and other Thanksgiving ingredients that you might still have on hand, this hearty hash would make an excellent day-after-Thanksgiving breakfast (or lunch, or dinner)!
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Ingredients
For 4 Serving(s)
turkey-hash
- 1 c chicken stock
- 1 c cream
- 1 t Worcestershire sauce
- 2 ds hot sauce
- 1 T dry sherry
- 4 T butter
- 3 sli bacon
- 1 onion
- 1 red bell pepper
- 1 poblano pepper
- 1 lb red potatoes
- 1 T chopped fresh thyme
- 3 clv garlic
- 2 c shredded cooked turkey
- 4 eggs
Turkey Hash Directions
- In a small bowl, whisk together the chicken stock, cream, Worcestershire sauce, hot sauce, and sherry. Set aside.
- Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter, and add the bacon. Cook until crispy, about 5 minutes. Stir in the onion and peppers, and cook until softened, 10-12 minutes. Add the potatoes, garlic, and chopped turkey, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes begin to turn golden, about 15 minutes. Pour the stock and cream mixture evenly over the hash, then mash lightly with the back of a spoon, pressing the hash into the skillet. Cook until the hash holds together in a loose cake, and is browned on the bottom, 25-30 minutes. Set a 12-inch plate over the skillet, and carefully flip over to invert the hash onto the plate. Set aside.
- Melt the last 2 tablespoons of butter in the skillet and scrape up any browned bits. Slide the hash back into the skillet, with the cooked side up. Crack the eggs on top of the hash. Cook until the potatoes are tender and the hash is browned on the bottom, about 10 minutes.
- Serve hot, with more hot sauce if you like.