Turkey-Bacon Hash With Eggs
Serves 4
Here’s something totally different to do with your leftover turkey: Amp it up with some bacon or sausage in this homey hash. You can even save up odds and ends of uncooked potatoes and sweet potatoes you chopped for Thanksgiving and store them in cold water to use here. Since turkey is less exciting than traditional corned beef, drizzle everything with a mustard vinaigrette —adapted from a vegetable hash recipe from Wise Sons Deli in San Francisco — to bring up the overall level of deliciousness.
1 tablespoon whole-grain mustard 1 tablespoon apple cider vinegar 2 tablespoons extra virgin olive oil Pinch finely chopped parsley, thyme or other fresh herb Kosher salt and pepper to taste 2 pounds potatoes, or a mix of potatoes and sweet potatoes (kept separate), chopped into ½ inch pieces 3 to 4 pieces thick-sliced bacon, diced, or 1 to 2 turkey sausage or other fresh sausage links, crumbled Vegetable oil ½ onion, diced 3 cups chopped cooked turkey 4 to 8 fried or poached eggs
Instructions: In a small bowl, combine the mustard and vinegar, then whisk in olive oil and parsley, then season to taste with salt and pepper.
Place the potatoes in a medium saucepan and cover with water by 4 inches (if using sweet potatoes too, hold off adding them to the pot). Season the water liberally and bring to a boil; add any sweet potatoes just when the water starts to boil. Lower to a simmer and cook until potatoes are tender, about 10 minutes. Drain and spread out on a baking sheet to cool.
Heat a large saute pan over medium heat and add the bacon or sausage. Cook until crisp and browned, 8-10 minutes. Remove from the pan with a slotted spoon.
Add enough vegetable oil to coat the pan with a thin, even coating. When the fat is very hot, add the potatoes in an even layer, then top with the onions. Season well with salt and pepper and let brown without stirring for 2-3 minutes. Stir and repeat, seasoning as you go, until the onions and potatoes are browned and crisp, another 8-10 minutes.
Stir in the turkey and the bacon or sausage and cook until the turkey is just heated through, about 2 minutes. Season with salt and pepper.
Place the hash on a platter and drizzle with the vinaigrette. Serve immediately with the eggs.
Per serving: 603 calories, 28 g fat (8 g saturated), 270 mg cholesterol, 503 mg sodium, 37 g carbohydrates, 6 g fiber, 46 g protein. Thanksgiving leftovers make extra-special feasting with Stuffing Strata, clockwise from above, Turkey-Bacon Hash and Autumn Sangria.