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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Jameel Alll Ahmed
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Nita Montiel
[email protected]This is a great recipe for a healthy and delicious breakfast or lunch.
Abbas Nasir
[email protected]I'm not a big fan of turkey, but I loved this dish. The Brussels sprouts and parsnips were roasted to perfection.
Abba Gali
[email protected]This dish is a great way to get a healthy meal on the table quickly and easily.
Shoawn Hassan
[email protected]I love the crispy texture of the turkey hash. It's a great contrast to the roasted Brussels sprouts and parsnips.
Manoo Kumar
[email protected]This is one of my favorite recipes for using up leftover turkey. It's easy to make and always turns out delicious.
Abdikaadir Poss
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great dish for a potluck or a holiday gathering.
Joann Borja
[email protected]I made this dish for a brunch party and it was a hit! Everyone loved the unique flavor combination.
Don Lukanga
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted Brussels sprouts and parsnips.
Hanane Rhandor
[email protected]I'm not a big fan of parsnips, but I really liked them in this dish. They were roasted to perfection and had a slightly sweet flavor.
Emmanuel Rendon
[email protected]I love the combination of flavors in this dish. The turkey hash is savory, the Brussels sprouts are slightly bitter, and the parsnips are sweet. It all comes together perfectly.
Rojoni Rojoni
[email protected]This recipe is a great way to use up leftover turkey. I had some leftover Thanksgiving turkey and it worked perfectly in this dish. The Brussels sprouts and parsnips were also a great addition.
Rob C
[email protected]I'm not a big fan of Brussels sprouts, but I loved them in this dish. They were roasted to perfection and had a slightly sweet flavor. The turkey hash was also very flavorful and the parsnips added a nice crunch.
Sikandar Khattak
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen turkey sausage and it turned out great. I also added some chopped red bell pepper for extra flavor.
Accidental Awesomeness
[email protected]I made this for breakfast this morning and it was delicious! I used ground chicken instead of turkey and it was still very flavorful. The Brussels sprouts and parsnips were a great addition.
Verda Walker
[email protected]I followed the recipe exactly and it turned out perfectly. The turkey hash was crispy on the outside and tender on the inside. The Brussels sprouts and parsnips were roasted to perfection. I would highly recommend this recipe.
Anthony Miller
[email protected]This dish was a hit with my family! The turkey hash was flavorful and moist, and the Brussels sprouts and parsnips added a nice crunch and sweetness. I will definitely be making this again.