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Jane Peterson, Ferndale Market

Cheesy Turkey Hash

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Ingredients Method Notes

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

Method
 

  1. Melt butter in large skillet, preferably nonstick.
  2. Cook onion in butter until translucent.
  3. 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.
  4. Add the turkey and stir it into the potatoes.
  5. Press mixture lightly with spatula to form an even layer again.
  6. Cook the hash uncovered for about 12-15 minutes over medium heat, turning occasionally, or until potatoes turn golden.
  7. Sprinkle with cheeses, cover skillet with lid and reduce heat to very low.
  8. 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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