Turkey Hash Food

TURKEY HASH WITH COUNTRY GRAVY

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
• Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
• Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.
• Serve hash topped with poached egg and warmed turkey country gravy.

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 RE-HASH

Steps:

• Add the sausage to a heavy skillet over medium high heat and cook until the sausage begins to render some of its fat, about 2 to 3 minutes.
• Add the onions, jalapeno and peppers to the sausage and cook until soft and translucent. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned lightly.
• Add the black beans, pudding, and turkey and stir occasionally. Cook until the hash is thoroughly heated. Season with cayenne, salt, and pepper.

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 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:

• In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

TURKEY HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot.

TURKEY AND SWEET POTATO HASH

Steps:

• Preheat the oven to 400 degrees F.
• For the Hash: Mash 1 cup of the sweet potatoes in a large bowl. Then stir in the turkey, chicken broth, cilantro, chipotles in adobo, garlic, egg white, 1/4 cup of the cheese, the remaining 1/2 cup chopped sweet potatoes, 2 teaspoons of salt and a few grinds of pepper.
• Heat 2 tablespoons of the butter and 1/2 teaspoon of the coriander in an ovenproof 10-inch nonstick skillet over medium heat. Add the potato mixture and spread it evenly in the skillet, pressing lightly to form a solid cake. Cook, shaking the skillet occasionally, until the bottom is set, about 3 minutes.
• Put a large plate over the skillet and invert so the hash falls onto the plate. Return the skillet to the heat and melt the remaining 1 tablespoon butter with the remaining 12 teaspoon coriander. Slide the hash back into the skillet cooked side up (if it breaks apart, simply reshape it into a solid cake). Cook, shaking the skillet occasionally, for 2 minutes.
• Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully invert or slide the hash onto a serving plate and scatter the remaining 14 cup cheese, the cilantro leaves, and the scallion over the top.
• Serve with Chipotle Cranberry Sauce (See Below) if using.
• For Cranberry Sauce: Whisk together the cranberry sauce, chiles, lime juice and lime zest in a small bowl. Season with salt and pepper.
• Copyright 2016 Television Food Network, G.P. All rights reserved.
• 2/3 cup; Active Time: 5 minutes

MOM'S TURKEY/CHICKEN HASH

Steps:

• NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.
• In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.
• Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.
• Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.

TURKEY HASH

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

OLD FASHIONED TURKEY HASH

Steps:

• 1. In 3 quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until soft, about 4-5 minutes. Stir in flour and cook stirring constant 1 minute. With a wire wisk, gradually whisk in milk, salt and pepper, and nutmeg. Heat to a boil over med-high heat, whisking. Reduce heat and simmer whisking here an there 5 minutes
• 2. Stir turkey into sauce and heat through, stir in parsley and serve (over noodles, rice, or mashed potatoes)

SWEET POTATO TURKEY HASH

Steps:

• Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
• Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
• With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.