Learn how to make a quick and tasty hash using leftover holiday turkey in one pan. Simple and filling! Feel free to use any leftover meats in this recipe, like ham or chicken.
Total Time
45min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
4
Ingredients
•
1
bunch
Scallions
, sliced
•
2
Tbsp
Olive Oil
•
1/2
Large
Red Bell Pepper
, diced
•
1/2
Large
Yellow Bell Pepper
, diced
•
1/2
tsp
Freshly Ground Black Pepper
•
1
Small
Onion
, diced
•
2
sprigs
Fresh Thyme
•
1/2
tsp
Salt
•
1/4
tsp
Hot Smoked Paprika
•
1
Large
Russet Potato
, peeled, diced
•
1
Large
Sweet Potato
, peeled, diced
•
1
Tbsp
Chopped
Fresh Parsley
•
2
cups
Cooked Diced
Turkey
•
4
Eggs
Cooking Instructions
1.
In a pan over low heat add Olive Oil (2 Tbsp), Onion (1), Scallions (1 bunch), Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Fresh Thyme (2 sprigs), Freshly Ground Black Pepper (1/4 tsp) and Salt (1/4 tsp). Let it cook for 3 minutes.
2.
Add in the Hot Smoked Paprika (1/4 tsp) and give it a quick mix.
3.
Add in the Russet Potato (1) and Sweet Potato (1) and give it a quick stir. Put the lid on and cook for about 10 minutes.
4.
Mix in the Turkey (2 cups) and stir well. Place the lid back on and cook for another 10 minutes.
5.
Top with Fresh Parsley (1 Tbsp). Make four holes and crack an Eggs (4) in each hole. Season with Freshly Ground Black Pepper (1/4 tsp) and Salt (1/4 tsp). Place the lid back on cook for another few minutes, until the eggs are cooked through or until reached desired doneness. Serve warm.
Nutrition Per Serving
CALORIES
342
FAT
12.6 g
PROTEIN
32.9 g
CARBS
21.6 g
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