Cozy Turkey Hash

Cozy Turkey Hash
This recipe is Lisa’s special holiday’s recipe as it is practically designed to be made with your turkey or chicken leftovers. 

It is from the book  “The New Basics Cook Book” (Julee Rosso & Sheila Lukins) and it comes with this cute author’s recommendation :

“On Thanksgiving weekend (or any time you have the good luck to have leftover turkey or chicken), wake up palates with this perfect brunch dish.  Served with hot mulled ciders, it’s glorious”

I find the name simply perfect! It is indeed a very cozy and comforting dish: exactly what I needed for my 39th birthday last week, when I was sad and feeling lonely (for reasons I shall not speak about) and Lisa, Antje, Leslie and Marina made my day with a special brunch and lots of little homemade treats.

Lisa made me a brunch and the main dish was this recipe that I am sharing with you now.   She also gave me an awesome homemade meat rub in a beautiful little jar.   Marina got me chocolates (Women’s best friends ;-)),  Leslie got me more chocolates and a lovely homemade drinking chocolate mix and Antje…. Ohhhhhhh  Antje baked me a birthday cake!!!!   Nobody has baked me a birthday cake for years!!

I felt so blessed for having such great friends  - Girls… I know you will be reading this post.   Thank you so so much! Love you!!

Back to you dear readers, I will share the love I received by sharing the recipes of the little goodies that made me so happy when I needed most and were kindly shared by my fav ladies :-)     

Starting today with  Lisa’s Cozy Turkey Hash that even more delicious if served with runny poached eggs on the top of it like Lisa does.

And here it is, specially for your family holidays brunch!



Cozy Turkey Hash
Serves: Cost:$ | Difficulty:  Medium | Time:50min
Author: The New Basics Cook Book and a remake by Lisa Siemsen

  • 2 Cups cubed cooked turkey or chicken
  • 1 1/2 Cup cubed cooked potato (still firm)
    Cozy Turkey Hash - Using Turkey Leftovers
  • 1/4 Cup chopped onion
  • 1/4 Cup red capsicum (red bell pepper)
  • 1/2 Cup chopped button mushrooms
  • 3 Tablespoons chopped fresh parsley
  • 6 Tablespoons fresh cream (whipping cream)
  • 1 Egg
  • 1 Clove garlic minced
  • 1 Teaspoon Worcestershire sauce
  • 1 Teaspoon good quality curry powder
  • 1/2 Teaspoon paprika
  • 1/2 Teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tablespoon oil to grease
  1. In a small bowl slightly beat together egg, cream, paprika, Worcestershire sauce, curry powder and paprika
  2. In a large bowl mix the turkey, onions, mushrooms, capsicum, potatoes and the parsley.   
  3. Pour the cream mixture into the large bowl and stir well 
  4. Let it stand for 30 min stirring occasionally
  5. Pre-heat the oven grill (broiler) to 220C(420F)
  6. Heat the oil over medium heat in a 25cm (10-inch) oven proof, nonstick skillet
  7. Spread the turkey mixture evenly covering all bottom of the skillet
  8. Cover the skillet and let it cook for about 5-8 min - until bottom is set and slightly toasted
  9. Remove the skillet from the heat and transfer it to the grill (broiler), leaving for 5 min until golden

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

No comments:

Post a Comment