Serves4
- Active time:25 min
- Start to finish:1 hr
November 2008
Thanksgiving turkey makes its way into a breakfast favorite. And we add crisp, fruity Cubanelle peppers, instead of everyday bell peppers, to make this dish really special.
-
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
-
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.
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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.
