Posts Tagged ‘Hash’

Smoked Turkey Hash from leftovers!

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1 pound smoked turkey meat
1 pound baked potatoes, baked sweet potatoes, or leftover stuffing (about 2 cups)
2 tablespoons butter or extra-virgin olive oil
1 poblano chile, stemmed, seeded, and diced (Jalepeno optional)
3 shallots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
3 tablespoons chopped fresh herbs, including basil, sage, tarragon, and/or flat-leaf parsley
1 teaspoon finely grated lemon zest (grated on a Microplane)
1 cup rich turkey or chicken stock
1/2 teaspoon of your favorite hot sauce, or to taste
Sea salt and freshly ground black pepper
1 tablespoon butter or olive oil for frying the eggs (optional)
2 large eggs for frying (optional)

Step 1: Dice the turkey into 1/2 inch cubes. Dice the potatoes or stuffing the same way.

Step 2: Heat the butter in a large skillet over medium-high heat. Add the poblano, shallots, celery, herbs, and lemon zest and cook until lightly browned, 4 minutes. Add the turkey and potatoes or stuffing and cook until lightly browned, 2 minutes more.

Step 3: Increase the heat to high and add the stock and hot sauce. Boil until most of the stock has evaporated or been absorbed—5 minutes, stirring to prevent the ingredients from scorching. Add salt and pepper to taste—the hash should be highly seasoned. Transfer the hash to plates.

Step 4: If topping the hash with eggs, wipe out the hash pan and heat 1 tablespoon butter or olive oil over high heat. Crack the eggs into the pan and fry to taste, about 2 minutes on the bottom and 1 minute on top for over easy. Slide the eggs onto the hash and serve at once.

 

Red Potato, Sweet Pepper & Pepper Flake Hash

 

Red Potato Hash, paired with NY Strip and mini salads!

Red Potato Hash, paired with NY Strip and mini salads! Photo By Carolyn Davidson Hicks

Ingredients serves two:
2 medium red potatoes cubed
1/2 sweet onion chopped
1 small yellow, red and orange sweet peppers sliced
2 finely chopped green onions, 1 for hash, the other for garnish
1 tablespoon of crushed red pepper flakes
Olive Oil
Sea Salt and Freshly cracked black pepper
1 tablespoon crushed garlic

Directions:
Cut, rinse and set aside cubed potatoes to drain well. Once drained, saute in olive oil until lightly brown and tender.  Meanwhile, add salt and black pepper, garlic, onions, red, yellow and orange peppers in a pan on low to medium heat, lightly coated with olive oil and saute until tender. Combine all ingredients and ad the red pepper flakes. Place on low heat, add half the green onions in the mixture and cook for about 15 minutes to allow all flavors to combine. You do not need to stir unless it appears the potatoes are sticking. It is best to use a non-stick pan.

Garnish with chopped green onions and serve along side New York Strip steak for a great dinner!

For breakfast, simply place the hash in a plate, serve eggs on top and steak along side the hash or cut into strips and served along side the hash!

It's great for breakfast too!

It’s great for breakfast too!

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