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Features

If it’s Thanksgiving – it’s Turkey

Food Styling by Carol Stuart Buttle. Photography by Edward Bottone
EB

Edward Bottone

Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.

The turkey is the all-American bird for the all-American holiday.
The turkey is the all-American bird for the all-American holiday.

Turkey Red Flannel Hash with Bacon

This delicious Turkey Red Flannel Hash with Bacon is a flavorful combination of red potatoes, beets, and leftover turkey. Topped with fried eggs, it’s a memorable meal. The vibrant seasoning of thyme and smoked paprika takes this to the next level.

A “hash” is a dish made by chopping up and cooking a mix of ingredients, typically leftovers, into a cohesive and flavorful meal. The name comes from the French word hacher, meaning “to chop,” which reflects the process of cutting ingredients into small, uniform pieces.

Preparation

  1. For the hash: In a cast iron skillet or non-stick pan large enough to hold all of the ingredients, cook bacon until crisp, and drain on paper towels. Pour off all but 2 tablespoons of bacon fat; reserve the rest. Add onion and bell pepper to pan and cook, stirring until onions begin to color. Add garlic and thyme and cook until fragrant, about a minute or so. Remove with a slotted spoon and set aside.

2. Add some of the reserved bacon fat to the pan and heat over medium. Add potatoes and beets to the skillet, season with salt, and let brown, stirring once or twice. Mix in onions and peppers, season with smoked paprika, salt, black pepper, and white pepper. Press into a flattened, even layer, and continue to brown. (If serving with eggs, now is the time to start cooking them.)

3. Flip the hash with a spatula, add turkey, and continue cooking, stirring occasionally, until the hash is browned, crusty, and heated through, about 5 minutes. Stir in bacon and parsley. Season to taste with hot sauce. Serve immediately with toasted bread and eggs.