RECIPE
14 INGREDIENTS5 STEPS45MIN

Quick Turkey Hash

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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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.

45MIN

Total Cooking Time

14

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Scallions, sliced
2 Tbsp
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
1/2 tsp
1
Large Russet Potato, peeled, diced
1
Large Sweet Potato, peeled, diced
1 Tbsp
Chopped Fresh Parsley
2 cups
Cooked Diced Turkey
4
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Directions

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Step 1
In a pan over low heat add Olive Oil (2 tablespoon), Onion (1), Scallion (2), Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Fresh Thyme (2 sprig), Freshly Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon). Let it cook for 3 minutes.
Step 2
Add in the Hot Smoked Paprika (1/4 teaspoon) and give it a quick mix.
Step 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.
Step 4
Mix in the Turkey (2 cup) and stir well. Place the lid back on and cook for another 10 minutes.
Step 5
Top with Fresh Parsley (1 tablespoon). Make four holes and crack an Egg (4) in each hole. Season with Freshly Ground Black Pepper (1/4 teaspoon) and Salt (1/4 teaspoon). Place the lid back on cook for another few minutes, until the eggs are cooked through or until reached desired doneness. Serve warm.

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