Hash is a favorite of mine. It’s so tasty and so versatile. Any meat, any vegetables can be used in hash. It’s not just corned beef hash anymore! After I made the roasted turkey breast the other day, I had over half the breast left (since there’s only one of me and the recipe served 4). I’d already cooked plenty of sweet potatoes (but there’s nothing wrong with cooking more!) and had some rainbow carrots in the freezer. Hash is so easy to make, hope you’ll give it a try.
I served this with the leftover turkey pear gravy! Oh so delicious
In a large skillet (12″), heat over medium heat:
2 tablespoons olive oil
When shimmering add:
1 medium onion diced
3-5 celery stalks, diced
When the onion is becoming translucent, add:
2 cups diced cooked sweet potato (or white if you prefer)
1 cup cooked rainbow carrots, sliced or diced
2 not quite ripe pears, peeled and diced
1-2 teaspoons minced garlic
Salt and pepper to taste
Mix to combine and continue cooking until sweet potatoes start to brown. Stir in:
2-3 cups cooked turkey, diced
Lower heat to medium low and cover. Cook for approximately 2-3 minutes until turkey is hot. Remove lid, stir. At this point, if eggs are allowed in your diet, crack 4 eggs on top of the hash, cover and cook until eggs are ready. Serves 4.
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