I know what you are thinking . . . Turkey Hash? It’s not anywhere near a holiday is it. Well, unless you count Pancake Day (Feb 28th this year) no, it is not anywhere near a holiday. But . . . one of the things about writing a cookery book is that you have to cook things that you want to go into the book at odd times, and I found myself roasting a turkey one day last week, hence . . . . Turkey Hash. I needed to do something with the leftovers!
I have made roast beef hash many times in my life as well as corned beef hash, and even sausage hash. Turkey Hash was something I made for my employer when I worked at the Manor after Thanksgiving every year. It was something they loved with the leftovers.
This was my first time making it for us here at Casa De Rayner, and we both really enjoyed. I think Turkey Hash is a Southern thing. Its a bit spicy and very flavourful. I added some sweet potato and carrot to the potatoes.
They went very well and added a touch more colour and maybe another serving of your five a day in the process. I was so tempted to add peas, but then it would have been more like a dry pot pie and I don’t know about you, but a dry pot ir does not particularly appeal to me.
They used to enjoy this for breakfast. We enjoyed it for supper. It was really, really good, and I have now added it to my “After Holiday Dinner” recipe rotation!
It was the first time actually I got to really eat any of it. Although I cooked for the family at the manor and their guests I never actually ever got to eat any of the food I cooked, other than tasting to make sure the seasoning was correct. They did not like their staff eating at the house anything other than what they brought from home. Tea and coffee was allowed, but that was all.
My experience with the really wealthy has been that they are very stingy, with everything. They have more than anyone could ever want or need, and they don’t like to share it. They are so worried that someone is going to take something from them that they become over protective of what they have. Oh, I am sure there are exceptions, but these people were not exceptions. They were just stingy.
This dish is something I like to do with leftover turkey. It’s really simple to make and quite delicious.
4 baking potatoes, washed well and cut into chunks
1 sweet potato, washed well and cut into chunks
1 carrot, peeled and cut into chunks
60ml chicken stock (1/4 cup)
2 TBS olive oil
320g of cooked turkey, cubed (about 3 cups)
1 medium brown onion, peeled and diced
1 tsp seasoning salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp mild chili powder
pinch crushed red peppers, if desired
120g grated cheddar cheese (1 cup)
4 spring onions, trimmed and thinly sliced
Heat a large skillet with a lid, Add the baking and sweet potatoes, carrot, onions and chicken stock. Cover and cook over low heat until the vegetables are just tender, and the stock has been absorbed, about 10 minutes. Add the oil and toss to coat. Add all of the seasonings and the turkey. Toss together and cook to brown the potatoes lightly and heat everything through. Scatter the spring onions on top and the cheese. Cover and set aside to let the cheese melt. Serve hot.
I suppose if you were having this for breakfast an egg on top would go well, and some hot buttered toast on the side. We had it for supper, with a salad. Bon Appetit!
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