Turkey Hash

turkey_hash2

Ever since going to Austin, and getting THIS, I’ve been obsessed with hash. I’ve made hash with a few kinds of meat now, and I’ve decided this turkey hash is my fave. Tonight we had it outside for dinner. The truth is, we haven’t had it for breakfast once. Always for lunch or dinner. And even though it was hot today, the temperature was nice in the shade, and it dropped drastically once the sun began to set. Love those day vs. night, sun vs. shade temperature swings. It’s like you can choose what temperature you want, depending on where you sit, and at what time of day it is.

turkey_hash1

Also, we just found a cute little house to rent. As I mentioned a few posts ago, we aren’t ready to leave southern California. I don’t know when we will be—we’re just playing it by ear—working hard, enjoying our free time, and seeing where life leads us. Anyway, if we get this house I’ll share photos with you ASAP :-) (I’m already dreaming about cooking in the kitchen, and eating on the patio.)

Turkey Hash

gluten-free, grain-free

3 white potatoes (this will also work with 1 head of cauliflower)
10 turkey breakfast sausages (7oz / 198g)*
2 tablespoons lard, ghee or coconut oil + more for the eggs (I use lard)
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon (dried) minced onion / onion flakes
4 eggs

*I use Applegate turkey sausage

1. Put a 12 inch skillet over about medium heat.
2. Scrub the potatoes and cut them into about 1 inch pieces.
3. Finely chop the potatoes in 3 batches, using the food processor fitted with the S blade.
4. Squeeze the finely chopped potatoes in a clean dry kitchen towel to remove as much water as possible.
5. Cut the sausages into about 1 inch pieces, then finely chop them in the food processor in 2 batches.
6. Add the lard, ghee or coconut oil to the skillet and let it heat for about 1 minute.
7. Add the potatoes and the turkey sausage to the skillet, and spread with a spatula.
8. Sprinkle the sea salt, and garlic powder over the potatoes and turkey sausage.
9. Set the timer for 5 minutes, and do not disturb the hash until the timer goes off.
10. When the timer goes off stir the hash well, then set the timer for another 5 minutes and do not disturb.
11. When the timer goes off add the onion flakes then stir well. Set the timer for another 5 minutes and do not disturb.
12. When the timer goes off make 4 wells for the eggs. Add a teaspoon of lard, ghee or coconut oil to each well, then crack an egg into each.
13. Reduce the heat to low, and put the lid on, slightly cracked.
14. Keep an eye on the eggs, and turn off the heat when they are perfectly set.
15. Serve right away.

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♥, Kelly

 

Comments

  1. Suzy says

    This would also be great with sweet potato. I love your recipes. Thank you so much for being there and sharing. It has made my eating for health transition so much easier. When I read your posts and recipes I feel so supported!

  2. Jake Harris says

    Thanks for this recipe – I am cooking it up to take to work for lunch. Doing it in batches of 4. I added some Paprika and Pepper Steak seasoning for more depth in flavour and really am enjoying this! Cooked it with half sweet potato, half onion and shredded in half a red onion as had no onion flakes. Thanks again. Jake, Kalgoorlie, Australia.

  3. Leslie says

    LOVE your recipes, but wish you offered a print option.
    If I’m missing it, could you tell me how to go about it?

    Thanks!

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