Chicken hash was one of thomas Jefferson's favorite breakfast dishes. This version has been adapted so you can use leftover turkey. If you have 2 cups of leftover potatoes, too, chop them and use them in place of the 2 medium potatoes.
Preparation time: 20 minutes.
Cooking time: 33 minutes.
Makes 3 servings.
2 medium-sized potatoes (peeled and choopped)
2 tablespoons butter or margarine
1 medium-size yellow onion (chopped)
1 small sweet green or red pepper (chopped)
2 cups chopped cooked turkey
1/2 teaspoon dried rosemary leaves
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup lower-sodium chicken broth
Step 1: In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until potatoes are tender. Drain.
Step 2: In a 10-inch skillet, melt butter over moderate heat. Add the onion and green pepper and cook for 5 minutes or until tender. Stir in potatoes, turkey, rosemary, black pepper, and salt. Cook, stirring constantly, for 5 minutes. Stir in chicken broth. Cook and stir for 2 minutes more or until it has a desired consistency.
For Chicken Hash: Prepare for Turkey Hash by substituting 2 cups chopped cooked chicken for the turkey and 1/4 cup leftover or canned chicken gravy for the chicken broth.
Nutritional Information for One Serving:
Total Fat 14g
Saturated Fat 7g
I never thought I'd see RECIPES on your blog, Lee! :) Wow, computer advice, personal reflections, Hebrew, and now recipes? You're very well-rounded. :)ReplyDelete
Thanks! One of these days I'll post my extrememly-fattening tomatoe-and-egg souffle... haven't made that in a while.ReplyDelete
Yum Yum Yum! I can't wait to try this. And I second the 3Leonards. You're incredible...ReplyDelete
Aww... thanks! I'm blushing!ReplyDelete