Best South American Turkey Hash Recipes

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.

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)

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 WITH BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
• Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
• Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
• Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
• For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

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.

SUSIE'S TURKEY HASH SUPER SPECIAL

Steps:

• Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

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.