- Active time:25 min
- Start to finish:1 hr
Thanksgiving turkey makes its way into a breakfast favorite. And we add crisp, fruity Cubanelle peppers, instead of everyday bell peppers, to make this dish really special.
medium Yukon Gold potatoes
unsalted butter, divided
medium onion, finely chopped
Cubanelle peppers (Italian green frying peppers),
shredded cooked turkey (preferably dark meat)
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.
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.
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.
Fry eggs in remaining tablespoon butter in skillet over medium heat. Serve on top of hash.