Monday, November 28, 2011

Recipe: Red Flannel Hash (with Turkey)

My dear friend Lisa (of the new-ish and fabulous blog, Explayration) requested a special breakfast for her birthday.  She loves red flannel hash, but corned beef does not agree with her tummy.  So, she asked for a non-corned beef version.
Red Flannel Hash (with Turkey), hash brown potatoes, poached egg, and bacon.  Now that's a breakfast worthy of a birthday!

Since her birthday is right after Thanksgiving, how about turkey?  My mother was highly skeptical, but it ended up being astounding, if I do say so myself.

I totally cheated and used store-bought pre-cooked and pre-diced potatoes.  If you choose to cook your own, just throw in some spices - pepper, salt, maybe Montreal steak seasoning.

Red Flannel Hash (with Turkey)

1 bag diced cooked potatoes (or 3-4 potatoes, cooked and diced with some seasoning)
2 beets
1/2 onion
1-2 Tbsp olive oil
2-4 Tbsp butter
2 scallions, diced with white and green separate (I just used scissors to cut pieces off)
1/4 c - 1/2 c diced dark meat turkey, cooked

Peel and dice beets and onion, put into a small roasting pan, and drizzle with olive oil.  Roast at 450 F for ~20 minutes, or until softened.

In a large saute pan, combine potatoes, roasted beets and onion.  Top with pats of butter and cover.  Cook over medium heat, stirring occasionally but not too much because you want a crispy crust to form on the bottom.

After about 10 minutes, add the turkey.  Cover again and cook until the crusty bit has formed on the bottom.  This could take another 10 minutes.

Serve with a poached egg (alternatively, you can fry eggs right on top of the hash).  Sprinkle with the green part of the scallions.

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