IE 11 is not supported. For an optimal experience visit our site on another browser.

Turkey red flannel hash

RATE THIS RECIPE
(0)
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 cup vegetable oil
  • 2 cup chopped cooked turkey
  • 4 cup medium red potatoes, medium dice (about 2 1/2 cups)
  • 2 cup small red beets, peeled and cut into medium dice (about 1 1/2 cups)
  • 1/2 cup medium white onion, peeled and cut into medium dice
  • 2 cup medium garlic cloves, peeled and finely chopped
  • 1/2 cup finely chopped fresh italian parsley leaves
  • 2 tablespoon fresh marjoram leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon old bay
  • Preparation

    Baking Directions:

    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 Tags