Moms Turkeychicken Hash Food

TURKEY HASH

Steps:

• Pour about ¼ inch of vegetable oil in bottom of large nonstick skillet and place over medium high heat to warm.
• Add frozen potatoes with onions and peppers, sprinkle well with seasoned salt, and cook, stirring often, until cooked through and lightly browned. Reduce heat to medium.
• Add in chopped turkey and turkey gravy. Stir until well combined. Add more seasoned salt to taste. Continue cooking, stirring from time to time, until mixture has thickened, about 2-3 minutes.

TURKEY HASH

Steps:

• Sauté onion through potatoes in butter about 10 minutes until tender.
• Add turkey through pepper.
• Mix well.
• Cook over low heat 10 minutes.
• Serve hot, sprinkled with parsley.

TURKEY HASH

Steps:

• Saute onion in chicken stock in nonstick skillet until tender.
• Add turkey, soup, potatoes and peas.
• Place mixture in 1-quart nonstick casserole.
• Top with shredded cheese and paprika.
• Bake at 350 degrees for 30 minutes.

TURKEY HASH

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
• In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
• Top with diced roma tomatoes and fresh squeezed lime juice.

TURKEY HASH

Steps:

• Cook turkey and onions in nonstick skillet 5 minutes or til turkey is no longer pink and onions are tender.
• Add the potatoes.
• Cook and stir 2-3 minutes or until potatoes are tender.
• Stir in the cheese, onion powder, garlic powder, sage, thyme, and pepper.

TURKEY HASH

Steps:

• In a saucepan combine turkey bones (if available), broth and bay leaf and bring to a boil.
• Add potatoes and turnips. Reduce heat, cover and simmer 10-15 minutes or when vegetables are tender. Remove vegetables with a slotted spoon and set aside.
• Simmer broth another 15 minutes or until it is reduced to 1 1/2 cups. Strain broth.
• Cut vegetables into a 1/2 inch dice.
• In a skillet over medium low heat melt butter and then add onions, stirring for about 10 minutes or until onions are golden. Increase heat to high.
• Add mushrooms, turnips and potato to skillet, stirring for about 5 minutes.
• Stir in broth and boil for 5 minutes.
• Stir in turkey, stirring to heat through. Remover from heat.
• In a small bowl or cup combine cream and egg yolk. Add mixture to turkey mixture.
• Stir in tarragon.
• Cook over low heat until sauce thickens. DO NOT BOIL.
• Season with salt and pepper and tarragon.