|turkey vegetable hash topped with a sunny side egg for me|
Recipe adapted from a Country Living magazine November 2011.
1/2 lb red potatoes, quartered (2 medium sized)
1/2 yellow onion, finely diced
1 yellow bell pepper, finely diced
1 1/2 Tbs olive oil
2 tsp salt (divided)
1 1/2 cups or 1/2 lb leftover cooked, shredded or chopped turkey white or dark meat
1/2 tsp pepper (divided)
1 heaping tsp Italian seasoning blend
1/3 cup water
2 tsp minced garlic
1/4 cup or one handful of chopped fresh parsley
1. In a medium pot bring the quartered red potatoes to a boil with 1 tsp salt
2. Boil for 3 minutes
3. While boiling potatoes, heat the olive oil in a skillet and saute the onion and garlic together until they are soft - approx 5 minutes
4. Drain the potatoes and dice them into bite size pieces - set aside
5. Add the yellow pepper, Italian seasoning, 1/4 tsp pepper into the skillet and saute on medium low or low for another 3 minutes
6. Increase the heat to medium high and add the potatoes and turkey to the skillet. Cook for 5 minutes - stirring only a few times. You want the some of the sides of the potatoes to get those crusty edges.
7. Cover, reduce heat to low - add in 1/3 cup water. Cook for 10 minutes more. Check the potatoes with a fork. When they are done - fork tender. Remove from the skillet from the heat.
8. Fry the eggs in another skillet with the rest of the salt and pepper sprinkled on the tops of each one. Approx 3- 4 minutes. Use cooking spray or oil however you normally cook your eggs. I have a really good non stick skillet so i normally don't use anything. Do take care not to break the yolks, and be careful to not over cook. The yolk breaking open over the potatoes is fun for kids and tastes delicious!
|turkey veggie hash topped with over easy eggs for the hubby|
9. Garnish the skillet with potatoes with chopped fresh parsley - one good handful - approx 1/4 cup
10. Serve the food with the eggs topping the turkey hash.
Have fun using up some of your leftovers in a new way.
From my kitchen to yours