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Tuesday, June 14, 2011

Turkey Hash with Garlic Butter and Herbs

Ingredients
1 1/2 pounds medium Yukon Gold potatoes
1 medium onion, finely chopped
1/2 cup green onions, finely chopped
1/2 cup of green bell peppers, finely chopped
1 or 2 cups turkey ground meat cooked
4 large eggs

Butter mixture
4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper(optional)
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano
(mix all ingredients together with a fork until light and fluffy)


Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and grate with a grater.

Brown your turkey ground meat with some of the garlic and butter mixture.

While potatoes cool, melt butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

Add potatoes, turkey ground meat, 3/4 teaspoon sea salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of turkey hash.