Smoked Turkey HashSteven Raichlen
Smoked Turkey Hash
- Yield: 2 generous servings
- 1 pound smoked turkey meat
- 1 pound baked potatoes, baked sweet potatoes, or leftover stuffing (about 2 cups)
- 2 tablespoons butter or extra-virgin olive oil
- 1 poblano chile, stemmed, seeded, and diced
- 3 shallots, finely chopped (about 1/2 cup)
- 2 stalks celery, finely chopped (about 1/2 cup)
- 3 tablespoons chopped fresh herbs, including basil, sage, tarragon, and/or flat-leaf parsley
- 1 teaspoon finely grated lemon zest (grated on a Microplane)
- 1 cup rich turkey or chicken stock
- 1/2 teaspoon of your favorite hot sauce, or to taste
- Sea salt and freshly ground black pepper
- 1 tablespoon butter or olive oil for frying the eggs (optional)
- 2 large eggs for frying (optional)
Step 1: Dice the turkey into 1/2 inch cubes. Dice the potatoes or stuffing the same way.
Step 2: Heat the butter in a large skillet over medium-high heat. Add the poblano, shallots, celery, herbs, and lemon zest and cook until lightly browned, 4 minutes. Add the turkey and potatoes or stuffing and cook until lightly browned, 2 minutes more.
Step 3: Increase the heat to high and add the stock and hot sauce. Boil until most of the stock has evaporated or been absorbed—5 minutes, stirring to prevent the ingredients from scorching. Add salt and pepper to taste—the hash should be highly seasoned. Transfer the hash to plates.
Step 4: If topping the hash with eggs, wipe out the hash pan and heat 1 tablespoon butter or olive oil over high heat. Crack the eggs into the pan and fry to taste, about 2 minutes on the bottom and 1 minute on top for over easy. Slide the eggs onto the hash and serve at once.