Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs

Turkey Has With Soft Cooked Eggs 12" Cast Iron Skillet

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

Turkey Has With Soft Cooked Eggs 12" Cast Iron Skillet 1

Turkey Has With Soft Cooked Eggs 12" Cast Iron Skillet 2

Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs

Ingredients

    • 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

Preparation

  1. The potatoes and vegetables can be cooked and the potatoes browned up to 2 hours in advance. Set aside at room temperature.
  2. 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.
  3. 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.
FINEX 12 inch cast iron skillet

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