We all love our yummy Thanksgiving turkey with all the sides but after you have eaten the same thing several times over it can be hard to look at it just sitting in the refrigerator. Finding new or different ways to eat that turkey can sometimes seem like more work than it is worth.
One way I like to use up some of the turkey is in a hash, adding flavors that are a little different than you may have with your Thanksgiving dinner, giving me a little welcome change. It can be eaten for breakfast with some eggs on the side, or for lunch and dinner with a bunch of veggies or a big salad on the side. I don't know about you but after Thanksgiving I feel the need for a lot more fruits and veggies. My breakfast today.....this hash and a large bowl of mixed fruit. YUM!
3 Tablespoons olive oil
3-4 medium potatoes, peeled and shredded (about 3 cups)
1 small onion, diced (about 2/3 cup)
2 garlic cloves, minced
1-1/2 cups shredded turkey
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon smoke sweet paprika
1/4 chopped cilantro
Salt and Pepper
Cheese of choice (optional)
Tomatoes, diced (optional)
Sour cream (optional)
Wash, peel and shred the potatoes. Place potatoes in a strainer and run under cool water for about 2 minutes, allow to drain completely. Heat non-stick skillet. And add olive oil and diced onion and cook over medium low heat until soft, stirring often, about 5 minutes. Add garlic and and cook while mixing for about one minute. Add potatoes, spread them over the onion and garlic, then sprinkle with about 1/2 teaspoon of salt, stir. Continue to cook the potatoes over medium heat until tender and just beginning to brown. Add turkey, stir, then sprinkle the coriander, cumin and paprika over all. Stir in the seasoning and turn up heat to medium high. Cook, stirring occasionally, until the potatoes brown. Add more salt and some pepper, to taste. Mix. Add the cilantro, stir, and cook an additional minute or two. Top with shredded cheese (I used a sharp white cheddar), tomatoes and sour cream if desired.