Weekend Breakfasting
Posted on 14 November 2008 by joy
The best thing about the weekend is sleeping in and waking up for an almost afternoon breakfast. If you have someone special to share the morning with, a late breakfast can be the most romantic thing ever, right!? Take some time this weekend, enjoy the cool air from the warmth of your blankets and crawl out of bed extra late to make this Turkey Hash with eggs and toast. Good life. Good life. Yes, so good I said it twice.
Turkey Hash
Gourmet November 2008
- 1 1/2 pounds medium Yukon Gold potatoes
- 7 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 2 Cubanelle peppers (Italian green frying peppers), finely chopped
- 1 cup shredded cooked turkey (preferably dark meat)
- 4 large eggs
Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
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Tags | breakfast, cooking, Food, helathy breakfast recipe, recipes, yummy
