Turkey Hash With Sunny Side Up Eggs Recipes

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TURKEY HASH



Turkey Hash image

Flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving and helps you use up those leftovers.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 30m

Number Of Ingredients 10

4 bacon slices
1 medium onion (chopped (6 oz))
1 lb. frozen bell pepper strips (thawed in the microwave and well-drained*)
1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon fine salt))
1 tablespoon minced garlic ((6 cloves))
1 1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Pinch cayenne pepper
3 cups cooked turkey breast (diced (16 oz))
4 large eggs

Steps:

  • Cook the bacon in a large cast-iron skillet over medium heat, turning often, until crispy, about 10 minutes. Turn the heat off. Using tongs, transfer the bacon to a plate lined with paper towels. When cool enough to handle, crumble the bacon and set it aside.
  • Reserve 2 tablespoons of the bacon's rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet where you'll later fry the eggs.
  • Heat the cast-iron skillet back on medium heat. Add the onions, bell peppers, and kosher salt. Cook, stirring often, until the onions are golden, 5-7 minutes. Stir in the garlic, paprika, cumin, and cayenne. Cook, stirring, for 30 seconds.
  • Stir in the turkey meat. Cook, stirring, for about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or with foil to keep the hash warm while you fry the eggs.
  • Divide the hash between four plates. Sprinkle the bacon crumbles on top, then top each plate with an egg. Season the eggs if you wish (I like to use salt, pepper, red pepper flakes, and dried parsley). Serve immediately.

Nutrition Facts : ServingSize 0.25 recipe, Calories 399 kcal, Carbohydrate 13 g, Protein 45 g, Fat 18 g, SaturatedFat 6 g, Sodium 594 mg, Fiber 3 g, Sugar 7 g

PERFECT SUNNY-SIDE-UP EGGS



Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

TURKEY HASH



Turkey Hash image

Edna Hoffman of Hebron, Indiana heartily recommends this mild-tasting hash. "It's a deliciously different use for leftover turkey," she assures.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons butter
6 cups diced cooked potatoes
2 cups cubed cooked turkey
1/2 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 51mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

TURKEY HASH WITH BRUSSELS SPROUTS AND PARSNIPS



Turkey Hash With Brussels Sprouts and Parsnips image

Though it's derived from a French word that means chopped, hash is quintessentially American. It's most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it's then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.

Provided by David Tanis

Categories     breakfast, brunch, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch lardons
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 1/2 cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)

Steps:

  • Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
  • Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
  • Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
  • Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
  • For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 47 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 25 grams, Sodium 775 milligrams, Sugar 6 grams, TransFat 1 gram

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