If you are so sick of trying to finish up your Thanksgiving leftovers by now, you might appreciate this post. This is a new recipe that can help to use some of your left overs for something other than another turkey sandwich. This recipe calls for Yukon gold potatoes, but if you have sweet potatoes or yams left over that need to be eaten, I think they could be a delicious substitute. I also think cheese is important, but you can read about that below.
This creative recipe comes from Gourmet.com. They always have the best recipes.
Thanksgiving Leftovers Breakfast Turkey Hash
1 1/2lbmedium Yukon Gold potatoes
7tablespoonsunsalted butter, divided
1medium onion, finely chopped
2Cubanelle peppers (Italian green frying peppers) or regular green peppers
1cupshredded cooked turkey (preferably dark meat)
Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
Fry eggs in remaining tablespoon butter in skillet over medium heat. Serve on top of hash.
This recipe doesn’t call for it, but I suggest adding cheese because cheese makes everything better. I would sprinkle a little Monterrey Jack cheese on top of the hash under the egg. I think you could agree that it needs it. But again, totally optional.