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Turkey Hash

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2 white boiling potatoes cut into ¼ inch cubes

1 Tablespoon butter

3 Tablespoons olive oil

1 onion cut into ¼ inch cubes

1 red bell pepper cut into ¼ inch cubes

1 yellow bell pepper cut into ¼ inch cubes

1 pound cook turkey cut into ¼ inch cubes

1 teaspoon fresh thyme (or ½ teaspoon dried)

¼ cup chopped parsley

salt and fresh ground black pepper to taste

6 poached eggs

2 scallions thinly sliced (green included)

Place potatoes in saucepan. Cover with salted water. Bring to a boil. Reduce heat and simmer until just tender – about 10 minutes. Drain and set aside.

In a large skillet, melt butter with 1 tablespoon of the olive oil. Add onion and peppers. Cook until wilted – stirring constantly, about 5 or 6 minutes.

Add to the potatoes along with the turkey, thyme, 3 tablespoons of the parsley, salt and pepper.

Cook the hash in 2 batches.

Place a tablespoon of oil in a large skillet over medium-low heat. Add half the hash and spread it evenly in the skillet. Place a heavy lid or plate on top of the hash to weight it down. Cook the has for 10 minutes or until browned.

Remove the weight and turn the hash over with a large spatula. (it will not be a solid piece)

Cook until the other side is browned slightly, about 5 minutes.

Repeat with second batch.

Serve has topped with poached eggs and diced scallions.


Poached Eggs

Bring 4 cups of water and 1 tablespoon white vinegar to a gentle simmer over medium-low heat in a large, non-reactive saucepan.

Break an egg into a cup, then slide it into the simmering water.

Do not do too many at once or they might stick together.

Cook 3 to 4 minutes.

Using a slotted spoon, remove the eggs and immediately dip into a bowl of cold water to stop the cooking. If you need to keep them warm for a few minutes, place in a bowl of warm water, but only leave them sit for a few minutes.

Before serving, place egg on paper towel to drain. Trim away any unsightly white.



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