Breakfast Turkey Hash
Difficulty: Intermediate
Prep Time: 20 Min
Cook Time: 45 Min
Serves: 4-6
Attribute: Draeger’s Cooking School
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into ¼ inch to ½ inch dice
- 7 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup shredded cooked turkey
- Kosher salt and freshly ground black pepper, to taste
- Sweet or smoked paprika or cayenne to taste
Directions
In a medium stockpot, place potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and bell pepper with a pinch of salt, stirring occasionally, until golden brown, about 5 minutes.
Add potatoes, shredded turkey, ½ teaspoon salt and ½ teaspoon pepper, paprika or cayenne (if using) and cook, turning occasionally, until browned in spots, 15 to20 minutes. Transfer hash to plates.
*Note: To roast a turkey breast half (bone in and skin-on), coat with 2 tablespoons olive oil, seasonlightly with salt and pepper and place on a baking sheet in a preheated 375̊F oven. Roast forapproximately 1 hour, or until an instant-read thermometer registers 165̊F when inserted in to thethickest part of the meat. Remove from oven and cool before shredding.
