RECIPE #4737 - LEFTOVER TURKEY GOODNESS, Wednesday, November 23, - | Nashville News, Weather & Sports

RECIPE #4737 - LEFTOVER TURKEY GOODNESS, Wednesday, November 23, 2011

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1 lb Leftover Turkey (pulled into strips)     

3 Yukon Gold Potatoes (diced small)

1 sweet potato (diced small)

1 medium yellow onion (julienne strips)

1/4 cup or 1 bunch cilantro (chopped)

1/4 c Havarti cheese (shredded)

1/4 c canola oil

1/4 c olive oil

salt and pepper to taste

1/2 T smoked paprika

1 T granulated garlic

1 qt. water

1/2 c white vinegar

4 eggs


  1. Prepare all ingredients.
  2. Add in canola oil and heat over medium high heat.  Add in sweet and Yukon potatoes.  Season with salt, pepper, garlic and paprika.
  3. Sauté over medium high heat tossing every few minutes until crispy golden brown (approximately 20 minutes) Turn potatoes to warm until ready to eat
  4. Sauté onions and olive oil over medium heat until caramelized gold brown.  Approximately 25 minutes.  Reserve to add into turkey mixture.
  5. In another pan sauté the olive oil, turkey, caramelized onions, salt, pepper and cilantro for 5 minutes over medium high heat until hot.  Turn heat to warm until ready to eat.
  6. In a small pot add water, vinegar and bring to a boil.
  7. When boiling add in eggs one by one and poach for 3 minutes.  Remove with slotted spoon and drain excess water.
  8. Add Havarti cheese to potatoes and toss to melt.
  9. Plate with potato hash on bottom, them turkey mixture and top with a poached egg.  Season egg with salt and cracked pepper.

10.  Bon Apetit


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