Video: Use up leftovers for breakfast turkey hash
Recipe: Turkey red flannel hash
- 1/4 cup vegetable oil
- 2 cups of chopped cooked turkey
- 4 medium red potatoes, medium dice (about 2 1/2 cups)
- 2 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
- 1/2 medium white onion, peeled and cut into medium dice
- 2 medium garlic cloves, peeled and finely chopped
- Kosher salt
- Freshly ground black pepper
- 1/2 cup finely chopped fresh Italian parsley leaves
- 2 tablespoons fresh marjoram leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon old bay
Heat the oven to 400°F. Place the oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
Combine the turkey, potatoes, beets, onion, old bay and garlic in a large bowl. Sprinkle generously with salt and pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir in herbs, and return to the oven to roast until the beets and potatoes are fully cooked and browned, about 25 minutes more.
Recipe: Turkey meatballs
- 4 tablespoons vegetable oil
- 1 medium carrot, peeled and cut into small dice
- 1 medium celery stalk, small dice
- 1 medium yellow onion, small dice
- 2 teaspoons finely chopped fresh sage leaves
- 3 cups shredded, cooked turkey (about 12 ounces)
- 1 cups cold mashed or roasted potatoes
- 1 cup sweet potatoes (cooked)
- 1 large egg, lightly beaten
- 1/2 cup nice cheddar cheese
- 1/4 cup all-purpose flour
- 1 tablespoon coarsely chopped fresh Italian parsley leaves
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat. Add the carrot, celery, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until the onions and carrots have softened, about 10 minutes. Transfer the mixture to a plate to cool and wipe the pan clean with a dry, clean towel or paper towels; set the pan aside.
Grind the turkey, potatoes, and cooled vegetables through a hand crank meat grinder into a bowl. Add the remaining measured ingredients to the bowl (except for the oil) and stir to combine. Using your hands, form the mixture into 6 patties (4 inches wide, about 2/3 cup each) and place on a baking sheet.
Heat the remaining 2 tablespoons of oil in the reserved frying pan over medium heat until shimmering. Add 3 of the patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes. Using a flat spatula, carefully flip the patties over and cook until they're dark golden brown on the other side, about 8 minutes more. Transfer to a large plate and repeat with the remaining patties. Serve immediately.
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