Ingredients

1 ½ lbs Yukon gold potatoes, peeled

2 sticks unsalted butter, divided

1 medium white or yellow onion, diced ¼”

1 small red bell pepper, diced ½”

1 small green bell pepper, diced ½”

Kosher salt and freshly ground black pepper, to taste

2 cups shredded, cooked turkey meat (white and/or dark)

4 extra large eggs

Directions

Generously cover potatoes with cold salted water and bring to a boil.  Reduce heat so that potatoes are cooking at a medium boil until almost tender.  There should be some resistance when tested with a toothpick.  Potatoes used for hash should be a little firm.

When done, drain and let them cool.  Scrape off the peel and grate on large holes on a box grater. 

Meanwhile, heat the butter in a skillet and sauté the onions and peppers over medium-high heat until nicely browned.   Add the Potatoes and  turkey and cook, stirring occasionally until the potatoes are well browned.  Season with the salt & pepper.

To serve, spoon the hash onto warmed plates and top each serving with a poached or fried egg (or eggs).

For an extra-rich and decadent breakfast, top with Hollandaise sauce.

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