Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs
Potatoes USA
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."
2PoundsAlsum red or yellow potatoespeeled, cut into ½ inch dice
1Large yellow onioncut into ½ inch dice
2Celery ribshalved lengthwise, then cut crosswise into ½ inch thick slices
1Large red bell pepperseeded, cut into ½ inch dice
1TeaspoonKosher or sea salt
½TeaspoonGround pepper
3CupsRoast turkeycoarsely chopped
3TablespoonsFresh tarragonchopped, plus extra for garnish
⅓CupFresh flat-leaf parsleychopped
6Large eggs
Tabascoor 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).