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Apple, Turkey, and Potato Hash
One of the best ways to use leftover turkey is this wonderful breakfast or brunch treat. Simple and easy to make, it is a wonderful start to any fall day.You can even mix together everything the night before and store in the refrigerator to make breakfast the next day even faster. Another favorite variation is to add a few strips of crumbled cooked bacon. This, along with a simple melon or grape salad is our favorite day-after-Thanksgiving breakfast and gets us ready to shop like crazy for hours without stopping for food!
20 ounces frozen hash brown potatoes
4 cups diced cooked turkey
1 1/2 cups thinly sliced green onions
1 cup chopped tart apple
1/3 cup heavy cream
1/3 cup turkey or chicken broth or reduced sodium chicken broth
1 teaspoon ground sage
Salt and pepper to taste
1/4 cup vegetable oil
Combine all of the ingredients except for the oil in a medium bowl. Heat a large flat heavy skillet over medium heat. Add the oil and heat until very hot. Add the potato mixture and spread evenly in the pan. Cover and cook for fifteen minutes, stirring occasionally. Remove the cover, increase the heat to high, and cook for an additional 10-15 minutes, stirring occasionally, until the mixture is crisp and golden brown. Serve hot.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
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