Saturday, November 26, 2011

Poached Eggs Over Turkey Potato Hash

1/2 pound slab bacon, diced and fried
1/2 white or yellow onion, diced
3 russet potatoes, washed and microwaved for 5 minutes, then diced
2 cups leftover turkey pieces, diced
16 jalapeno slices
2 eggs per person, poached or fried
Salt and Pepper to taste 
1 small tomato, diced (optional)

Save time by using a frozen bag of diced or O'Brien potatoes.Other additions or substitutions are: Broccoli florets. greens. leeks, ham or steak instead of turkey.

Remove all but 2 tablespoons bacon fat from the large skillet that you fried bacon in, and add onions and diced potatoes.  Cook until tender and potatoes are lightly browned.  Add turkey and jalapeno slices and stir to combine.  Cook until turkey is lightly browned , as well. Heat a skillet filled 1/3 full of water. Add 1/2 teaspoon salt to water. When water is hot, gently drop 6 to 8 eggs in the water and poach eggs to desired doneness over medium high heat.
Stir in bacon and divide equally among plates and place eggs over potato turkey hash. Garnish with tomatoes, if desired.