Turkey Hash

A delicious breakfast recipe for some of the leftover Thanksgiving turkey!

Ingredients (6-8 servings)

• 4 tablespoons extra-virgin olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapenos, seeded and diced
• 1-1/2  pound leftover turkey meat (white, dark or mix)
• ½  teaspoon sea salt
• 1-1/2 pounds red potatoes, diced and cooked to ¾ done
• ½  cup Roma tomatoes, diced
• 1/2 lime
• Freshly ground black pepper to taste
• Poached eggs (2 per person)

Directions

·         Pre-heat 2 tablespoons of the olive oil in a sauté pan.

·         Add onions and peppers and sauté until tender, about 3-4 minutes.

·         Add turkey and brown on all sides. Season with salt and pepper.

·         In a separate pan, heat the remaining oil to a high heat and fry potatoes until crispy.

On a serving plate layer the turkey mixture on top of the crispy potatoes. Serve each with a helping of hash topped with two poached eggs…what a way to start the day after Thanksgiving!

Salsa Verde

This refreshingly bright salsa is excellent with whole-grain tortilla chips, on top of poached eggs or on Fish Tacos

Ingredients

·         1/2 cup cilantro

·        3 large tomatillos, peeled and halved

·         1 small onion, chopped

·         2 garlic cloves, peeled and chopped

·         2 Serrano peppers, seeded and stemmed

·         1 avocado, pitted and peeled

·         2 teaspoons raw sugar

·         ¼  teaspoon fresh ground sea salt

Preparation

·        Place the halved tomatillos face down on a baking pan and broil for 5 minutes.

·        Blend  the tomatillos, along with all other ingredients, until pureed.

·        Chill in the fridge for an hour before serving.

How easy was that!?!