Serves: 4-6
Ingredients:
½ cup diced peeled and diced russet potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
¼ cup tablespoons chopped red bell pepper
2 tablespoons butter
1 1/2 cups cooked turkey, chopped
1 cup turkey gravy
1 tablespoon chopped parsley
4 large eggs
salt and pepper, to taste
Preparation:
1. Brown potatoes in half the butter in hot sauté pan until cooked through
2. Saute remaining vegetables in remaining butter until limp.
3. Add remaining ingredients and heat until blended. Brown if possible.
4. Make 4 wells in hash and crack an egg into each. Cook eggs until yokes are just set.
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