What’s Thanksgiving without some leftover turkey? Even on those rare occasions when I’m not preparing the turkey, I still feel the urgency to at least cook a turkey breast to have some left over. This is a one-pot meal that tastes great the second day. Double the recipe if you have time and save the rest for another day. It also freezes well. Refrigerate or freeze the extra without the fried egg. Add the egg before serving.
You don’t need to wait for turkey leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. If you buy deli meat, ask them to slice it thick so you can cut it into cubes.
Fresh sweet potato can be used instead of frozen; microwave them 4 minutes before adding to the skillet.
Roasted chicken can be used instead of turkey.
Prepare all ingredients.
Make the hash.
Fry the eggs.
To buy: 1 bag frozen sweet potato cubes, 3/4 pound roasted turkey (left over or from the market), 1 bottle smoked paprika, 1/4 pound sliced portobello mushrooms, 1 bottle roasted red peppers, 1 container skim milk and 1 card eggs (2 needed).
Staples: olive oil, onion, flour, salt and black peppercorns.
Recipe by Linda Gassenheimer
3/4 pound frozen sweet potato cubes (about 2 1/2-cups)
4 teaspoons olive oil, divided use
1 cup sliced onion
10 ounces cooked boneless turkey, skinless breast and dark meat cut into 1-inch pieces
1 tablespoon smoked paprika
1/4 pound sliced portobello mushrooms (about 2 1/4 cups)
1 cup bottled sliced roasted red peppers
Salt and freshly ground black pepper
2 tablespoons plain flour
1/2 cup skim milk
Place sweet potato cubes in a microwave safe bowl and microwave on high for 1 minute to defrost them. Heat 2 teaspoons oil over medium-high heat in a large nonstick skillet. Add potatoes and onions. Saute 3 minutes. Sprinkle turkey with smoked paprika and toss to cover all turkey pieces. Add them to the skillet along with the mushrooms and roasted red peppers. Sauté, uncovered, 5 minutes, stirring during that time. Add salt and pepper to taste. Push ingredients to the sides of the skillet leaving a hole in the center. Add the flour and then milk, mixing them together. Draw in all of the ingredients together. Stir until sauce thickens. The sauce will lightly bind the hash together. Divide in half and add to two dinner plates. Heat the remaining 2 teaspoons oil in a second skillet over medium-high heat. Carefully crack the eggs into the skillet. Fry 3 to 4 minutes until the white is set. Slide the eggs out of the skillet with a large spatula and place one egg on top of the hash on each plate.
Yield 2 servings.
Per serving: 619 calories (30 percent from fat), 20.8 g fat (4.7 g saturated, 7.4 g monounsaturated), 292 mg cholesterol, 53.2 g protein, 58.1 g carbohydrates, 9.7 g fiber, 341 mg sodium.
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].)
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