November 14, 2011
Does anyone in your house eat the dark meat of the turkey? In my house, they don't. Most of it goes into the soup pot, along with the naked carcass, but I always keep some back to make this wonderful hash. This isn't really a recipe – just a thrown together breakfast that makes everyone really happy. One helpful suggestion: try to remember to boil the potatoes the night before and put them in the refrigerator – cold potatoes are so much easier to grate.
Grate 3 or 4 boiled potatoes (Yukon or white – not Russets) on the coarsest holes of a box grater.
Saute a couple of diced onions in as much sweet butter as you feel comfortable with (anywhere from 2 tablespoons to a stick), until they’re just fragrant and translucent. (If you want this to be spicy, add a chopped chile to the mix.) Add the grated potatoes and a big handful of diced cooked turkey, generously salt and pepper, and cook this, turning now and then, until it turns into a golden brown hash (about 20 minutes).
Divide into 3 or 4 portions and top each with a crisp-edged fried egg. If you have a little leftover gravy (and/or cranberry sauce) to add to the plate, so much the better.
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