This time we went another route and tried turkey hash. The recipe below is our version of Martha Stewart’s Pepper Turkey Hash that I found searching for recipes on the internet. In the right column are listed an extensive number of search sites and also food blogs that I follow.
Martha used more peppers that we did and ground turkey instead of left over dark meat. We also added a little oregano plus red wine vinegar in the end to give it the spark it needed. This is ideal for breakfast, lunch or dinner.
1 tablespoon olive oil
1 red onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 medium Idaho potato (about 9 ounces), peeled, cut into 1/2-inch dice
1 red and 1 yellow bell pepper, seeds removed, cut into 1/2-inch dice
8 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
16 ounces left over cooked dark meat turkey
2 tablespoons all-purpose flour
1/4 cup dry sherry
1 cup chicken broth, more if hash is dry
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
6 large eggs (optional), poached or "fried" in a nonstick skillet
Heat olive oil in a large nonstick sauté pan over medium-high heat. Add onion, garlic, carrot and potato. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
Reduce heat to medium. Add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes. Add turkey; sauté until cooked through. Sprinkle with flour; stir to combine.
Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add broth, salt, black pepper, chili powder, paprika, and oregano; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley and red wine vinegar. Serve hot, topped with egg if using. Serves 6.