Do you still have a bit of turkey left? If so, make some turkey hash. It’s a great way to enjoy eggs at dinner. I bought a precooked turkey at the grocery store when we returned from Chicago last weekend. We have been enjoying sliced turkey for sandwiches and salads. When I mentioned that I was going to make turkey hash with sweet potatoes Craig wasn’t too excited. To humor him, I added white potatoes as well. As it turned out, the sweet potatoes weren’t in great shape, so found a bit of pumpkin in the refrigerator and used that instead of sweet potato. When I make baked potatoes, I always try to toss a few extra potatoes in the oven and then put them in the refrigerator. Once cooled, they make the very best hash browned potatoes. Enough moisture is lost in the baking that once they are in the pan I’m able to get them nice and crispy without adding to much oil to the pan. This recipe is pretty loose. It’s not really the type of recipe that requires exact measuring, so just toss in what you have on hand. In a recipe like this I prefer to use coconut oil as it can be heated to a higher temperature without burning.
2 tablespoons coconut oil or olive oil
½ of a bell pepper, diced
1 small onion, diced
1 small clove of garlic, finely chopped (optional)
2 cups diced or shredded turkey
1 or 1 ½ cup diced precooked white potato
1 or 1 ½ cup diced precooked pumpkin or sweet potato
¼ cup chopped fresh flat leaf parsley
Salt and pepper to taste
Add oil of choice to a large sauté pan over medium high heat. Stir in onion and bell pepper. Sauté until onion begins to soften. Add garlic to pan and reduce heat to medium, cook for 2 minutes. Add potato and pumpkin and continue to sauté for about 6 or 7 minutes or until potatoes begin to brown and get crispy. Toss in parsley and serve topped with over easy eggs. Serves 4.
It’s time to put away the pumpking plates, Christmas plates coming soon! Here are a few dessert shots from Thanksgiving. I loved making little pumpkin pies in the shape of a pumpkin.