Turkey Hash with Fried Eggs

We love leftovers! For those of us who don’t have the time to cook every day, what could be better than cooking something once and eating it twice? We have no problem with just reheating our food and repeating the same meal two nights in a row, which is what we most often do with our leftovers. But sometimes we like to transform leftovers into something completely different, even if it involves just a little bit more effort. And that’s what we did this morning with our leftover turkey London broil, which we shredded up and added to some sautéed potatoes and onions for a scrumptious turkey hash.

  • Serves: 2
  • Cook Time: 30 minutes
  • 1.5 pound Yukon Gold Potatoes
  • 7 tablespoon Unsalted Butter
  • 1 Medium Onion (finely chopped)
  • 1 cup Shredded Cooked Turkey
  • 4 Eggs
  1. Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes
  2. Drain. Cool slightly, then peel and coarsely grate with a box grater
  3. While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, until golden brown, 8 to 10 minutes.
  4. Add potatoes, turkey, ¾ teaspoon salt, and ½ teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
  5. Fry eggs in remaining Tbsp of butter in skillet over medium heat. Serve on top of hash