November 24, 2010 in Features

Turkey hash is quick, easy and very adaptable

Carol Mighton Haddix Chicago Tribune
 

Though turkey soup and sandwiches are the go-to ways to use up leftovers after the holidays, we’ve always liked hash. Pure comfort food, it lends itself to endless variation, depending on whim and what’s in the refrigerator. Here, we jazz up a turkey hash with colorful bell peppers and a touch of French herbs. Serve it with a frisee salad with a mustardy dressing and slices of hearty French bread.

Tips: If you have time and inclination, serve this with a fried or poached egg on top; it creates a lovely sauce for the hash.

Feel free to add other vegetables, perhaps leftover green beans or cubed, cooked squash.

Beverage suggestion: If you have more white meat in your hash, try a sauvignon blanc. More dark meat? A soft merlot would work well.

Turkey and Peppers Hash

Chop the turkey as finely or coarsely as you like. Look for cooked, diced potatoes and chopped bell peppers in the supermarket produce aisle.

2 tablespoons olive oil

2 cloves garlic, minced

1 each, chopped: red onion, red bell pepper, yellow bell pepper

2 cups diced cooked potatoes

1/2 teaspoon herbes de Provence or other herb mix

1/2 teaspoon salt

1/4 teaspoon red pepper flakes, optional

4 cups chopped, cooked turkey, a mix of white and dark meat

1 cup leftover turkey gravy or turkey broth

Heat oil in large, heavy skillet; add garlic and onion. Cook, stirring, 3 minutes. Add peppers; cook, stirring, 2 minutes. Stir in potatoes, herbs, salt and red pepper flakes.

Stir in turkey and gravy. Cook, pressing down on the hash, until lightly browned, about 5 minutes. Turn with a spatula. Cook until browned on other side, about 5 minutes. Season to taste.

Yield: 4 servings

Approximate nutrition information per serving: 523 calories, 16 grams fat (4 grams saturated), 68 grams protein, 23 grams carbohydrate, 185 milligrams cholesterol, 3 grams dietary fiber, 460 milligrams sodium.


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