Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs
Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs
From award-winning cookbook author, Diane Morgan: "There is no better or more enjoyable way to use up leftover turkey than to make turkey hash. Perfect for a weekend brunch or for an easy weeknight supper, especially after the big Thanksgiving meal."
Ingredients
- 4 Tablespoons Unsalted butter (½ stick)
- 2 Pounds Alsum red or yellow potatoes peeled, cut into ½ inch dice
- 1 Large yellow onion cut into ½ inch dice
- 2 Celery ribs halved lengthwise, then cut crosswise into ½ inch thick slices
- 1 Large red bell pepper seeded, cut into ½ inch dice
- 1 Teaspoon Kosher or sea salt
- ½ Teaspoon Ground pepper
- 3 Cups Roast turkey coarsely chopped
- 3 Tablespoons Fresh tarragon chopped, plus extra for garnish
- ⅓ Cup Fresh flat-leaf parsley chopped
- 6 Large eggs
- Tabasco or other hot sauce
Instructions
- In a 12-inch skillet or sauté pan, preferably cast iron, melt the butter over medium heat and swirl to coat the pan. Add the potatoes and onion and sauté for about 1 minute until just coated with butter. Cover and cook for 7 minutes to steam the potatoes for 3 minutes longer. Uncover the pan, raise the heat to medium-high, and add the salt and pepper. Cook, stirring frequently, for about 10 minutes until the potatoes are lightly browned.
- Gently fold in the turkey, tarragon, and parsley and cook for about 2 minutes just until the turkey is heated through. Using a large spoon, make 6 shallow depressions in the hash, spacing them equally around the pan, with one in the center. Carefully crack an egg into each hollowed-out spot. Cover the pan and cook the eggs for about 5 minutes until the whites are set and the yolks are still runny.
- Serve immediately, garnishing the top of each egg with a sprinkling of tarragon and hot sauce (optional).
Nutrition
Calories: 412kcalCarbohydrates: 37gProtein: 32gFat: 15gCholesterol: 275mgSodium: 342mgPotassium: 1294mgFiber: 4gVitamin C: 104mg