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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey and Bell-Pepper Hash Recipe

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This recipe for Turkey and Bell-Pepper Hash is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. vegetable oil
1 pound ground turkey, thawed if frozen
1 medium red bell pepper cut into strips
1/2 c. frozen chopped onion
-OR- 1 pkg. frozen fajita vegetable mix
1 c. frozen Italian green beans
Small can of whole kernel corn
3 frozen shredded potato patties (hash browns), (from a 15-oz pkg of 6), thawed
1/2 t. salt
1/4 t. pepper, or to taste

Directions:
Directions:
If possible, transfer potato patties from freezer to refrigerator the night before so they can thaw. In a large skillet (preferably non-stick) heat oil over high heat. Crumble in turkey; add pepper strips, onion, or full pkg. of fajita veggies. Stir often to break up pieces, cook 5 minutes until meat is no longer pink. Meanwhile, break potato patties into small chunks. Add with remaining ingredients into turkey in skillet. Mix well. Press hash into a flat patty with the back of a broad spatula. Cook 3 minutes or until underside is browned. Turn hash (no need to turn it in one piece); press flat again and continue cooking 4 minutes until heated through and bottom is crisp. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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