Savory
Turkey Hash
Charlie
Palmer, Aureole-New York, NY
Adapted by StarChefs Yield:
6 servings
What
to do with leftover turkey - besides making great sandwiches
and the proverbial soup - has always been a holiday question.
To me, turkey hash is a great answer. It is so simple to prepare
and so delicious. You can fancy it up with beets - Red Flannel
Turkey Hash - or make it stick-to-your-ribs with the addition
of a cup or two of leftover stuffing - or do the traditional
poached egg on the top. Working with just this basic recipe,
your family will never know that they are eating leftovers.
- 3
Tablespoons olive oil
- 1-1/2
cups shredded cooked potatoes
- 1
cup finely chopped onion
- 1/4
cup finely chopped red bell pepper
- 1
head roasted garlic (see recipe below)
- 1
teaspoon minced fresh thyme
- 1
teaspoon minced fresh sage
- 4
cups chopped cooked turkey meat
- 1
to 1-1/2 cups leftover turkey gravy
Preheat
the oven to 375°F.
Heat
the oil in a heavy oven-proof frying pan (cast iron is great)
over medium heat. Add the potatoes, onions and bell pepper
and sauté for about 5 minutes or until the potatoes
are beginning to take on some color and the onions and bell
pepper are very soft. Stir in the roasted garlic, thyme and
sage and sauté for another minute. Add the turkey and
enough turkey gravy to moisten nicely and stir until well-combined.
Using
a spatula, pack the hash down into the pan. Place in the preheated
oven and bake for 20 minutes or until the bottom is brown
and the top is nicely crusted. Remove from the oven and allow
to rest for 5 minutes. Cut into wedges and serve.
Roasted
Garlic
- 1
head garlic
- 2-3
Tablespoons olive oil
Preheat
the oven to 350ºF.
Slice
off the root end and top ¼-inch of the bulb, so that
the cloves inside are somewhat exposed. Place the garlic in
the center of a 6-inch by 6-inch square of aluminum foil and
pour the oil over the top of the garlic. Wrap the garlic in
the foil and roast in the oven for approximately 20 minutes,
or until the garlic appears soft and golden brown.
Allow
to cool and squeeze the cloves out of their skins. Excellent
on bread, with cheese or used in cooking.
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