Turkey Hash

Ingredients for Turkey Hash

• 675g medium Yukon Gold potatoes

• 7 tablespoons unsalted butter, divided

• 1 medium onion, finely chopped

• 2 Cubanelle peppers (Italian green frying peppers), finely chopped

• 240ml shredded cooked turkey (preferably dark meat)

• 4 large eggs

How to make Turkey Hash

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.

While potatoes cool, melt 90ml butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

Add potatoes, turkey, 3/4 teaspoons salt, and 1/2 teaspoons pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.