There is no better or more enjoyable way to use up leftover turkey than to make turkey hash. This hash is wonderful for a weekend brunch or for an easy weeknight supper, especially after the big Thanksgiving meal. I like to serve the hash with a tossed green salad or a simple steamed vegetable and a crusty loaf of bread. Pass Tabasco or other hot sauce at the table; the vinegary, smoky flavor of hot sauce compliments the turkey, tarragon, and runny soft-cooked eggs perfectly. Check out this recipe by Diane Morgan
Recipe from The New Thanksgiving Table (Chronicle Books) by Diane Morgan
Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs
4 Tbsp unsalted butter
2 lbs red, Yukon Gold, or Yellow Finn potatoes, peeled & diced into ½" squares
1 large yellow onion, diced into ½" squares
2 ribs celery, halved lengthwise & cut crosswise into ½" thick slices
1 large red bell pepper, seeded, de-ribbed & diced into ½" squares
3 C roast turkey, coarsely chopped
6 large eggs
Tabasco or other hot sauce
Spices & Seasoning
1 tsp Kosher salt
½ tsp freshly ground pepper
3 Tbsp fresh tarragon, chopped & extra for garnish
⅓ C fresh flat-leaf parsley, chopped
- The potatoes and vegetables can be cooked and the potatoes browned up to 2 hours in advance. Set aside at room temperature.
- In a 12-inch cast-iron skillet, melt the butter over medium heat and swirl to coat the pan. Add the potatoes and onion and sauté for about 1 minute until just coated with butter. Cover and cook for 7 minutes to steam the potatoes, stirring once. Add the celery and bell pepper, stir briefly, then cover and cook for 3 minutes longer. Uncover the pan, raise the heat to medium-high, and add the salt and pepper. Cook, stirring frequently, for about 10 minutes until the potatoes are lightly browned.
- Gently fold in the turkey, tarragon, and parsley and cook for about 2 minutes just until the turkey is heated through. Using a large spoon, make 6 shallow depressions in the hash, spacing them equally around the pan, with one in the center. Carefully crack an egg into each hollowed-out spot. Cover the pan and cook the eggs for about 5 minutes until the whites are set and the yolks are still runny. Serve immediately, garnishing the top of each egg with a sprinkling of tarragon. Pass the hot sauce at the table.