Meat and potatoes are the quintessential culinary combination. Making a hash is the best way I have found to use up leftover meat from a previous meal. The spices in this turkey hash add a level of smokiness and heat that permeates the entire dish.
SOFTWARE
· 24 oz. baby red potatoes, scrubbed, peeled (if you want), cut into 1/2 inch dice
· 1 medium yellow onion
· 2 T. olive oil
· 12 oz. cooked turkey breast, cut into 1/2 inch dice
· 4 T. unsalted butter, divided
· 1 T. minced onion
· 1 t. hot paprika
· 1/2 t. chipotle chile powder
· Salt and pepper
METHOD
1. Place the cut potatoes in a medium pot and cover with cold water, about 1 inch over the potatoes.
2. Cover the pot and place it over high heat.
3. When you hear the water begin to boil, remove the lid and continue boiling the potatoes until they are fork tender. Drain the water and let the potatoes air dry.
4. In a skillet over medium high heat, add the oil and heat until shimmering. Cook the minced onion for about 5 minutes and remove from skillet.
5. Add 2 T of butter to the skillet, allowing it to melt, and add the potatoes. Stir to coat the potatoes in the butter and oil, then cook undisturbed for 5 minutes. Stir, and cook for another 5 minutes.
6. Add the remaining 2 T. of butter and the turkey, stirring to mix everything together. Cook for 5 minutes.
7. Add the onion and garlic. Stir to mix while on the heat, then remove. Add the paprika, chile powder, salt and pepper and combine.
8. Serve while hot.
9. Enjoy!
Variants
This works with other cuts of leftover meat. It also is wonderful with a turkey gravy on top, making it perfect for Thanksgiving leftovers. If the heat is too much, use smoked paprika instead or a more mild chile powder. Looking for something cheesy? Add some at the very end, cover and let the residual heat melt the cheese.
