Turkey Hash

Not that kind. Calm down.

We ourselves didn’t take home a whole lot of leftover turkey from Thanksgiving, but we found ourselves back down with Matt’s family after having been home for one day, due to a family emergency, so I decided to help out by making some dinner. I also “helped out” by using up a bunch of leftover turkey making this.

The recipe comes from Off the (Meat) Hook, and if you check out that post, you’ll see that it was a re-creation of a recipe from a restaurant. A fancy restaurant. The thing this was based on would run you something like $21! I made $21 leftovers!

The changes I made were mainly due to not wanting to hunt all over the place for a grater when there was a perfectly good knife right there, so I chopped up the potato and carrots rather than grating them; I also used milk instead of half-and-half because I didn’t want to buy something that might not get used up when I wasn’t even at my own house. So while the secret to restaurant food is cream (and salt), this is, I suppose, not really restaurant-worthy. So maybe it’s not $21 leftovers after all. It still got pretty creamy, though, so who knows, maybe I could have still wrung $15, $16 out of people.

Turkey Hash

Ingredients
1 1/2 tbsp olive oil
1 large russet potato, peeled and chopped into matchsticks
2 carrots, finely sliced
2 stalks celery, chopped small
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp thyme
about 2 1/2 cups (more or less – I think I may have had more like 2 1/4, but no one complained) shredded cooked turkey
2 tbsp chopped flat-leaf parsley (you can use curly instead, according to the original, but I find that flat-leaf has more flavour)
8 green onions, chopped
2 tbsp mustard
3/4 cup milk
salt and pepper

Method
Heat the olive oil in a pot big enough to hold everything.
Throw in the potato, carrots, and celery, and saute them – I had them over medium heat rather than high because it wasn’t my pot and I didn’t want to risk scorching anything; worked out fine – for 8 – 10 minutes.
Add the spices, turkey, parsley, and green onions, and saute for another 5 minutes.
While that’s happening, whisk together the mustard and milk in a bowl.
Pour that mixture into the pot, turn the heat down, do any deglazing that needs doing (I certainly had some), and let the sauce reduce and absorb for 7 minutes or until it’s nearly all gone and the mixture has a creamy texture.
If you want, throw a fried egg on it to serve – I didn’t have an egg on mine, but the other 2 people eating did, and I bet the yolk running down through it was pretty awesome. And, of course, lashings of pepper are mandatory, particularly with an egg.

Apologies about the pictures – they’re cell phone ones; I didn’t bring my camera with me.

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4 Responses to Turkey Hash

  1. Simply Life says:

    love the addition of the egg on top!

  2. camille says:

    If you like it, then you should throw an egg on it? Beyonce missed an opportunity with that one, I’m telling you right now.

  3. Thanks for sharing! I’m glad you liked it. Looks fabulous!

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