Sweet Potato Turkey Hash Recipes

TURKEY AND SWEET-POTATO HASH

Steps:

• Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.
• Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.
• Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.

SWEET POTATO TURKEY HASH

Steps:

• Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in turkey, rosemary and paprika; cook 2 minutes.
• Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
• With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.

TURKEY HASH WITH SWEET POTATOES AND TURNIPS

Steps:

• Combine turkey bones, broth and bay leaf in large saucepan. Bring to a boil. Add potato and turnips. Reduce heat, cover and simmer until vegetables are almost tender, about 12 minutes. Remove vegetables using slotted spoon. Simmer broth until reduced to 1 1/2 cups, about 15 minutes. Strain. Cut vegetables into 1/2 inch dice.
• Melt butter in heavy large skillet over medium-low heat. Add onions and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high and add mushrooms, turnips and potato. Cook until vegtables are golden brown, stirring frequently, about 4 minutes. Add chicken broth and boil until slightly syrupy, about 5 minutes. Mix in turkey and stir to heat through. Remove from heat. Combine cream and yolk. Add to turkey. Mix in 1 teaspoon tarragon. Place over low heat and stir until sauce thickens, about 30 seconds; do not boil. Season with salt and pepper. Sprinkle with minced tarragon and serve.