Cheesy Turkey Hash
Ingredients
- 1 16 oz. package frozen hash brown potatoes
- 1 cooked turkey thigh meat removed from bone and chopped
- ½ cup onion chopped
- 6 to 8 Tablespoons butter
- Garlic salt approximately ¼ tsp. or more to taste
- Pepper
- ¼ tsp. Dried Basil
- ¼ tsp. Dried Rosemary
- 1 cup shredded Cheddar cheese
- ½ cup shredded Asiago-Parmesan-Romano cheese blend
Instructions
- Melt butter in large skillet, preferably nonstick.
- Cook onion in butter until translucent.
- Add the hash browns in an even layer and sprinkle with garlic salt, pepper, basil and rosemary. Cook for about 5 minutes over medium heat until potatoes start to thaw.
- Add the turkey and stir it into the potatoes.
- Press mixture lightly with spatula to form an even layer again.
- Cook the hash uncovered for about 12-15 minutes over medium heat, turning occasionally, or until potatoes turn golden.
- Sprinkle with cheeses, cover skillet with lid and reduce heat to very low.
- Cook for about 5 more minutes or until cheese has melted.
Notes
Jane Peterson tested this recipe with Ferndale Market turkey thighs. I didn't have access to that brand at my supermarket, so I bought fresh turkey thighs from Cub Foods - they come in a package of two and I used one for this recipe. I baked both thighs in the oven at 325 degrees for 35-40 minutes until a meat thermometer reached 180 degrees F.
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