Turkey Hash

“I love traditional hash, which is made with shredded corned beef, onions and potatoes, but it can be heavy,” says chef James Laird of Restaurant Serenade in Chatham. “I thought, why not do it with turkey, since it would lighten the dish? I decided to jazz it up by using red and green peppers, which gives it a freshness that makes the hash seem like it's not even using leftovers.”

Serves: 4-6


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


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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