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We thought of going out for breakfast but the howling November wind sounds too cold and biting. It’s warm inside. From our kitchen the refrigerator calls, still half-filled with leftovers from our Thanksgiving feast. What better morning could there be to make a savory Turkey Hash for breakfast?
TURKEY HASH
- 4 Tablespoons butter
- 1 small to medium onion, chopped
- 2 cups leftover turkey, cut-up
- 2 cups leftover stuffing
- 2 cups leftover mashed potatoes, white or sweet
- Salt & pepper to taste
- Fresh chopped parsley
In a large skillet, melt butter then sauté chopped onion until brown and tender. Stir in turkey, stuffing, and potatoes. Cook about 15 to 20 minutes, turning occasionally and pressing into pan until browned. Serve sprinkled lightly with fresh chopped parsley.
Variations: Instead of mashed potatoes, use 2 cups cooked potatoes, white or sweet, cut into cubes. Add ½ to 1 cup turkey gravy with the turkey for added moisture. May also top with poached or sunny-side up eggs, if desired.
About hash: In their book The Encyclopedia of North American Eating and Drinking Traditions, Kathlyn and Martin Gay tell us that “The word ‘hash’ (fried odds-and-ends dish) came into English in the mid-17th century from the old French word ‘hacher’, meaning to chop……In the 19th century, restaurants serving inexpensive meals – precursors to today’s diners – became known as “hash houses.”
Have an enjoyable post-Thanksgiving weekend!
Sara
Amid the bustle of Thanksgiving Dinner preparations – slicing celery and chopping onions, peeling pounds of potatoes, roasting the turkey – Thanksgiving breakfast is often pushed aside. We grab a quick bowl of Raisin Bran, or steal a thin slice of pumpkin pie, and continue with the morning’s chores.
As a breakfast alternative, on Thanksgiving Eve I like to bake a tempting coffee cake to set on the counter. It makes a great breakfast offering to any potential pumpkin pie thieves (including me!). Best enjoyed with a mug of fragrant, hot coffee, or a tall glass of cold milk. Here’s a family favorite from the Krusteaz website.
CINNAMON APPLE PECAN CRUMB CAKE
- 1 package (21 oz) Krusteaz Cinnamon Crumb Cake Mix (1 pouch each cake mix and cinnamon topping mix)
1 egg- 1/2 cup sour cream
- 1/2 cup water
- 1 medium apple, peeled and chopped (about 1 cup)
- 1/2 cup chopped pecans
Preheat oven to 350° F. Place full pouch cake mix, 3/4 cup cinnamon topping, egg, sour cream and water in medium bowl. Stir until moistened. Fold in chopped apple. Spoon batter into lightly greased, 9-inch round pan. Sprinkle remaining cinnamon topping over batter. Top with pecans. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Let cake cool 10-15 minutes before removing from pan. Makes 12 servings.
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In spite of the current faltering economy, the H1N1 virus, and other tragedies, we in America have much to be thankful for this Thanksgiving. We live in a free nation, with freedom to set our own goals, our own course. As we gobble down turkey and stuffing, and nibble at the pumpkin pie, let us ponder all that is good in our lives and give thanks!
May you and your family enjoy a most blessed Thanksgiving!
Sara
