My family isn’t super big on breakfast, at least on the weekdays. It’s usually a grab and go affair as both me and my wife would rather spend the extra few minutes in bed than get up and make something substantial, although we always see to that our daughter gets a good breakfast. Things change on the weekends. If we don’t go out for breakfast then we will usually cook a substantial meal. My wife usually does the cooking in the morning as I am not much of a morning person, though I do a fair share of the breakfasts.
I love to make hashes of all kinds. Hashes, traditionally, have been a way to use up the previous night’s leftovers, and I find them a great way to clean out a fridge and turn those leftovers into something tasty and useful. They are also a great way to stretch out meat since hashes oftentimes rely heavily on potatoes and vegetables.
This is a great way to use up some of your leftover turkey from Thanksgiving without people being too leery about it. You could also toss in some of your leftover mashed potatoes to help bind the hash together. If you served heavily sweetened sweet potatoes then I would skip using those and use new, but if your sweet potato dish was more savory then use those leftovers also. If using cooked potatoes then skip the step of boiling them. I also like to make this hash when I don’t have leftover turkey. Instead, I purchase a couple of 1/2″ slices of smoked turkey breast from the deli and use that. The smokiness adds another wonderful flavor component to the dish.
Turkey Hash with Sweet Potatoes
2 cups sweet potatoes, peeled and cut into a 1/4″ dice
2 cups Idaho potatoes, peeled and cut into a 1/4″ dice
2 cups Turkey, cut into 1/4 -1/2″ dice
1 small onion, minced
1/4 cup green or red bell pepper, finely chopped
1/2 cup 1/2 & 1/2
Tabasco to taste
Bring 2 pots, with a quart of water in each, to a boil. Cook the potatoes, separately, for 4 minutes. Drain and rinse with cold water. In a large, heavy bottomed skillet, heat 2 Tbsp. of vegetable oil and 1 Tbsp. of bacon fat (you can use all vegetable oil if necessary). Add the onions and cook 1 minute. Add the potatoes, turkey, and bell pepper.
Stir to combine and cook for 5 minutes, stirring occasionally. Add 1/2 & 1/2 and tabasco. Season with salt and pepper. Reduce heat to medium high and cook until most of the liquid has evaporated. Gently press down on the hash and allow to cook for about 3 minutes. Gently flip the hash and press down again so that as much of the hash can come into contact the with bottom of the skillet as possible. Cook 4-5 minutes then flip again. Continue this process until the vegetables are tender and you get the hash as crusty as you like.