- 4 tbsp Butter
- 3 strips Bacon chopped
- 1 large Onion chopped
- 1 Red bell pepper seeded & chopped
- 1 Green bell pepper seeded & chopped
- 1 lb Potatoes shreded
- 1 tbsp Thyme chopped
- 3 cloves Garlic chopped
- 2 cups Cooked turkey shredded
- Salt to taste
- Pepper to taste
- 1/2 cup Chicken stock
- 1/4 cup Half & Half Cream
- 1 tsp Worcestershire sauce
- 2-3 dashes Hot sauce Serving
- 4 Fried eggs
- Heat a 12-inch skillet over medium-high heat. Add 2 tablespoons butter and bacon and cook until brown and crisp. Add onion and peppers and cook until slightly softened. Add potatoes, thyme, garlic and turkey. Season with salt and pepper. Cook until potatoes begin to brown. Whisk together stock, cream, Worcestershire sauce and hot sauce. Pour evenly over the hash. Mash lightly and press firmly into skillet. Cook until brown on the bottom and hash holds together in a loose cake, about 25-30 minutes. Place 12-inch plate over skillet and invert hash onto plate. Set aside.
- Melt remaining butter in skillet, scraping up browned bits, and return hash to skillet with uncooked side down in skillet. Cook until brown on the bottom and the potatoes are tender, about 10 minutes. Cut into quarters and top each with a fried egg. Serve with hot sauce on the side.
Recipe courtesy of Austin Peters.
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