I’m not a huge fan of hash, to be honest. However, I am a BIG fan of using up leftovers. The other day when it was hot, I used our Westinghouse to cook up a whole turkey (it was small, only 15 lbs or so). I’ve been using it in sandwiches and salads since last week, which has saved us turning the stove on during hot weather. As with Thanksgiving turkey, after a while you tend to run out of the usual leftover turkey dishes. I was looking for something different but yummy, and this was the recipe I found. This is my take on one by DownShiftOlogy. It was so delicious that we’ve decided to make it again, and soon! This dish serves two people.
Ingredients:
- 1 medium or a couple of small red potatoes
- olive oil
- 1 small yellow or red onion, in half circles
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 cup cooked turkey, diced finely
- ½ cup thick sliced mushrooms (optional)
- ½ cup rough diced bell peppers (optional)
- 1-½ tsp finely chopped fresh thyme (or ½ teaspoon dried thyme)
- salt and pepper to taste
- 4 eggs
Cook your potatoes until they are barely soft. I did mine in the microwave, but you can easily use leftover potatoes, or even frozen hash browns for this. Dice the potatoes into small pieces, about a half inch square. I like the skin; your mileage may vary. Feel free to discard it if you wish.
Oil a large cast iron (or other) pan and add in the onions and potatoes, and cook until the onions begin to soften. Add in the mushrooms and bell pepper, if you will be using them. Continue to cook until the mushrooms are soft and cooked. You want to leave the contents of the pan in a single layer, as much as possible, and don’t touch them for about four to five minutes. This lets the bottom get crispy and golden.
Add in the green onion and garlic, and gently stir. Cook for another minute or two. Add in the turkey and spices. Saute for another five to ten minutes, or until everything is thoroughly warmed.
In another non-stick pan, cook two eggs per person. These can be fried or poached, as you wish. Keep the yolks soft, unless you have picky eaters who simply can’t tolerate it.
Serve up on a plate with half of the hash and the two eggs on top. There’s no need for toast, with this meal, but it’s a welcome addition if you have some.
Notes:
If you like spicy, sprinkle the entire plate with a good quality sriracha. This adds both color and flavor, as well as a dash of heat.
This hash is lightly based off an African dish called shakshuka. You can find it here, if you’d like to check it out!
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