Be the first to Turkey and ham liven up traditional potato hash. Leeks, onions, and bell peppers add additional flavor. Chicken may be substituted for the turkey if you do not have any leftovers. Serve with fried eggs on top or just as is.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 3 pounds russet (baking) potatoes (about 5 large)
- 3/4 cup finely chopped onion
- 3/4 cup well washed finely chopped white part of leek
- 3/4 cup finely chopped red bell pepper
- 1/2 stick (1/4 cup) unsalted butter
- 2 cups shredded cooked turkey
- 1 cup finely chopped cooked ham
- 1/2 cup heavy cream
- 1/2 cup finely chopped fresh parsley leaves
- 2 Tablespoons vegetable oil
- Fried eggs as an accompaniment
Preparation:
In a kettle combine the potatoes with enough cold water to cover them by 1 inch, bring the water to a boil and simmer the potatoes, covered, for 15 to 20 minutes, or until they are tender. Drain the potatoes and let them cool until they can be handled.
While the potatoes are cooling, in a 12-inch non-stick skillet cook the onion, the leeks, and the bell pepper with salt and black pepper to taste in 2 tablespoons of the butter over moderately low heat, stirring, for 10 minutes, or until the vegetables are softened.
Peel the potatoes and cut them into 1/3-inch dice (there should be about 5 cups). In a large bowl stir together the vegetable mixture, the turkey, the ham, the potatoes, the cream, the parsley, and salt and black pepper to taste until the mixture is combined well.
In the skillet melt the remaining 2 tablespoons butter with the oil over moderate heat, transfer the hash to the skillet, and cook it, tamping it down firmly with a spatula occasionally, for 25 minutes. If the skillet handle is plastic, wrap it in a double thickness of foil.
Bake the hash in the middle of a preheated 375 degrees F. oven for 15 minutes, invert it onto a serving plate, and serve it with the fried eggs.
Yield: 6 servings
Recipe Source: Best of Gourmet - 1990 (Conde Nast)
Reprinted with permission.
While the potatoes are cooling, in a 12-inch non-stick skillet cook the onion, the leeks, and the bell pepper with salt and black pepper to taste in 2 tablespoons of the butter over moderately low heat, stirring, for 10 minutes, or until the vegetables are softened.
Peel the potatoes and cut them into 1/3-inch dice (there should be about 5 cups). In a large bowl stir together the vegetable mixture, the turkey, the ham, the potatoes, the cream, the parsley, and salt and black pepper to taste until the mixture is combined well.
In the skillet melt the remaining 2 tablespoons butter with the oil over moderate heat, transfer the hash to the skillet, and cook it, tamping it down firmly with a spatula occasionally, for 25 minutes. If the skillet handle is plastic, wrap it in a double thickness of foil.
Bake the hash in the middle of a preheated 375 degrees F. oven for 15 minutes, invert it onto a serving plate, and serve it with the fried eggs.
Yield: 6 servings
Recipe Source: Best of Gourmet - 1990 (Conde Nast)
Reprinted with permission.
