Morning-After Hash

Recipe Ingredients

2		White boiling potatoes - (8 oz ea) - cut 1/4" dice
1 tablespoon	15ml	Unsalted butter
3 tablespoons	45ml	Olive oil - (more if needed)
1		Onion - cut 1/4" dice
1		Red bell pepper - cut 1/4" dice
1		Yellow bell pepper - cut 1/4" dice
1 lb	454g / 16oz	Cooked white meat turkey - cut 1/4" dice
1 teaspoon	5ml	Fresh thyme
		= (or 1/2 tspn dried thyme)
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Poached eggs
2		Scallions (with 3" of green left on) - thinly sliced

Recipe Instructions

Place the potatoes in a saucepan and cover with salted water. Bring to a boil, reduce heat and simmer until just tender, about 10 minutes. Drain and remove to a bowl. Set aside.

Melt the butter with 1 tablespoon of olive oil in a large skillet over low heat. Add the onion and peppers; cook until wilted, stirring, about 5 to 7 minutes. Add to the potatoes along with turkey, the thyme, 3 tablespoons of the parsley, salt and pepper. Combine gently with a rubber spatula.

Cook the hash in 2 batches: Place a tablespoon of oil in a large skillet (12-inch) over medium-low heat. Add half of the hash and spread it evenly in the skillet. Place a heavy lid or plate on top of the hash to weight it down. Cook the hash for 10 minutes or until browned. Remove the weight and turn the hash over with a large spatula. (The hash will not form a solid pancake.) Cook until the other side has browned slightly, about 5 minutes. Repeat with the second batch.

To serve, divide the hash among 6 plates and top each portion with a poached egg. Garnish with the scallions and remaining parsley.

This recipe yields 6 servings.

Per serving: 330 calories, 20g carbohydrate, 31g protein, 14g fat, 280mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 11-16-2003

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