TURKEY HASH WITH BRUSSELS SPROUTS AND PARSNIPS
Though it's derived from a French word that means chopped, hash is quintessentially American. It's most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it's then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.
Provided by David Tanis
Categories breakfast, brunch, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
- Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
- Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
- Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
- For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 47 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 25 grams, Sodium 775 milligrams, Sugar 6 grams, TransFat 1 gram
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Keshabraj Pant
[email protected]I would highly recommend this recipe to anyone who is looking for a delicious and easy weeknight meal.
Mulondo Hamuzah
[email protected]I made this recipe for my family and they all loved it. It's a great way to use up leftover turkey and it's also a healthy and delicious meal.
edison Cordova
[email protected]This was a delicious and satisfying meal. I would definitely make it again.
Singer noyon
[email protected]I'm not a big fan of turkey, but I really enjoyed this hash. The flavors of the turkey, Brussels sprouts, and parsnips were perfectly balanced.
keffini
[email protected]This recipe is a great way to use up leftover turkey. It's also a good way to get your kids to eat their vegetables.
Agyei Daniel
[email protected]I would recommend this recipe to someone who is looking for a quick and easy weeknight meal. It's not the most flavorful dish, but it's still a good option for a busy weeknight.
Swastik Rana
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Senula Damnada
[email protected]The Brussels sprouts were a bit too bitter for my taste.
Sarah Schomburg
[email protected]I found this recipe to be a bit bland. I think it could have used some more seasoning.
Janeth Sweeney
[email protected]I'm not sure what went wrong, but my hash turned out really dry. I think I might have overcooked the vegetables.
Doug Brown
[email protected]This is a great recipe for a quick and easy weeknight meal.
Freya King
[email protected]Delicious! I love the way the flavors of the turkey, Brussels sprouts, and parsnips come together in this dish.
Asad Hanif
[email protected]I made this for brunch and it was a big hit. Everyone loved the crispy potatoes and the flavorful turkey. I also appreciated how easy it was to make.
Katlego Mathabe
[email protected]This recipe was really easy to follow and it didn't take long to make. I loved the combination of flavors and textures in the hash. It was a great way to start my day.
Sibghatullah Zafarzai
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed them in this dish. The sweetness of the parsnips and the richness of the turkey helped to balance out the bitterness of the Brussels sprouts.
todd palmer
[email protected]This was a great way to use up leftover turkey. I made a few changes to the recipe, such as using sweet potatoes instead of parsnips and adding a bit of cayenne pepper for some heat. It turned out really well and I'll definitely be making it again.
Moonion the Raccoon
[email protected]I followed the recipe exactly and it turned out great! The hash was flavorful and the vegetables were cooked perfectly. I served it with a side of toast and it was a delicious and satisfying meal.
gregory harris
[email protected]This turkey hash was a hit with my family! The flavors of the turkey, Brussels sprouts, and parsnips blended perfectly, and the addition of the eggs gave it a nice richness. I will definitely be making this again.