Turkey Hash
A hearty breakfast hash made with shredded turkey, grated Yukon Gold potatoes, peppers and onions, topped with fried eggs. Perfect for using up leftover turkey in a delicious new way.
Ingredients
- •1½ pounds Yukon Gold potatoes
- •7 tablespoons unsalted butter
- •1 medium onion
- •2 whole Cubanelle peppers
- •1 cup shredded cooked turkey
- •4 large eggs
Cooking Instructions
- 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.
25 min
- 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.
10 min
- 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.
20 min
- 4.
Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
5 min
