Turkey Hash

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  1 medium or 110g

• Butter

  Unsalted

  7 tbsp or 99g

• Turkey, meat only

  All classes, cooked, roasted

  1 cup, chopped or diced or 140g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

Directions

1. Finely chop peppers and onion.
2. Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
3. While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
5. Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.