Turkey Hash

Cookbook Category: Chicken

Cooked in a skillet, this filling dish is great for incorporating leftovers, particularly turkey. This recipe is from a larger article on comfort food casseroles.

3 large potatoes (1-3/4 pounds), peeled and cut into 3/4-inch chunks
2 medium carrots, cut into 3/4-inch pieces
1 tablespoon butter
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 large celery stalk, cut into 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups bite-sized pieces leftover cooked turkey (about 8 ounces)
2 ounces Fontina or Swiss cheese, shredded (1/2 cup)
1 tablespoon fresh parsley leaves, chopped

In a 2-quart saucepan, place the potatoes and enough water to cover and heat to boiling over high heat. Add carrots to saucepan. Reduce heat to low. Cover and simmer for 5 to 10 minutes or until vegetables are almost fork-tender. Drain.

In a nonstick 12-inch skillet, heat the butter and oil over medium heat. Add onion and celery and cook, stirring occasionally, for 15 minutes or until lightly browned and tender.

Increase heat to medium-high. Add potatoes, carrots, salt, and pepper. Cook, stirring occasionally, for 10 to 15 minutes until browned. Stir in turkey and cook for 1 minute. Sprinkle top with shredded cheese. Cover the skillet and cook for 1 minute, or until cheese melts. Sprinkle with parsley to serve.

Makes 4 servings.