Best Turkey And Red Pepper Hash Recipes

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200 degrees F.
• In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
• Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
• Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them

TURKEY AND RED PEPPER HASH

Steps:

• Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender. Set aside.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, three to five minutes. Add the bell peppers, garlic and a pinch of salt. Cook, stirring, until crisp-tender, about five minutes.
• Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves. Raise the heat to medium-high, and press the turkey into a layer in the pan. Let it brown for a minute or two. Continue to stir, press down into the pan and cook until all of the meat is nicely browned.
• Stir in the puréed tomatoes and vinegar, and bring to a simmer. Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes. Taste and adjust seasoning. Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro. Alternatively, use as a filling for enchiladas, quesadillas or vegetables.