THEME: Turkey Hash

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Jamie R

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Nov 24, 2010, 7:47:00 PM11/24/10

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TURKEY HASH

Posted: Monday, November 15, 1999 in the St. Louis Post-Dispatch

2 large baking potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil or butter
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 yellow bell pepper, cut into 1/2-inch pieces
1/2 green bell pepper, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
3 shallots, minced
2 cups skinned and 1/2-inch diced roast turkey
1 clove garlic, minced
1 cup turkey or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
3 tablespoons chopped fresh flat-leaf parsley
Sea salt
Freshly ground black pepper
Vegetable oil or butter for frying eggs, optional
4 large eggs, optional

Place potatoes in saucepan with cold water to cover. Bring to a boil; simmer 5 minutes or until cubes are almost tender. Pour off water, holding lid over pot.

Heat oil in large skillet over medium heat. Add bell peppers, celery and shallots; cook 3 minutes or until vegetables are tender. Add potatoes, turkey, garlic, stock, Worcestershire, Tabasco, parsley, salt to taste and plenty of pepper to taste. Increase heat to high; cook hash, stirring occasionally, until most of stock has evaporated and potatoes are soft. Correct seasoning, adding salt, pepper, Tabasco and Worcestershire to taste. Hash should be highly seasoned.

Just before serving, heat vegetable oil in another skillet; fry eggs until set. Spoon hash onto warm plates; top each serving with 1 fried egg.