TURKEY HASH

By BobD

Ingredients

• 4 SERVINGS
• 1 1/2 lb medium Yukon Gold potatoes
• 7 tablespoons unsalted butter, divided
• 1 medium onion, finely chopped
• 2 Cubanelle peppers (Italian green frying peppers),
• 1 cup shredded cooked turkey (preferably dark meat)
• 4 large eggs

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain.

Cool slightly, then peel and coarsely grate with a box grater.

While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes.

Transfer hash to plates.

Fry eggs in remaining tablespoon butter in skillet over medium heat.

Serve on top of hash.