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(NECN) – Too much turkey still in the fridge? Chef Stephen Coe from BOKX 109 at Hotel Indigo in Newton joins “The Morning Show” to show you how to whip up a delicious turkey hash from your Thanksgiving leftovers.
Watch the attached video to see how it’s done and here’s the recipe:
4 oz. olive oil
2 ed onions, diced
2 oz. minced garlic
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, diced, and seeded (recipes using sweet potatoes or red bliss, substitute jalapenos for chipotles)
2 lbs leftover turkey breast, Diced
1 tsp salt
2 tsp freshly ground black pepper
2 lbs leftover red potatoes, diced (can also use sweet potatoes or red bliss)
1/2 cup Roma tomatoes, diced
1/2 bunch Tarragon
Tabasco, to desired taste
In medium sauté pan, add 2 ounces olive oil, onions, garlic peppers and sauté until translucent. Add turkey, potatoes, butter and brown on all sides. Top with diced tomatoes and fresh squeezed lemon juice. Adjust seasoning with salt, pepper, Tabasco and tarragon. Serve over fried eggs for the perfect post-feast brunch.