I’ve always been a fan of hash. When I was growing up, my mom used to make hash once every week or two. Mostly, she made it from leftover beef roast from Sunday’s dinner.
I remember helping her make it sometimes. She would get the hand grinder out and push through the beef, some potatoes, an onion and sometimes carrots. She then would mix in some leftover gravy and a little water and bake it in the oven until the top was crispy. We always would serve the hash topped with a soft-boiled egg. I used to use ketchup on mine.
This past weekend, I made some hash. I used leftover chicken, potatoes, carrots, an onion, a few raw green beans, a couple of stalks of celery and a chunk of zucchini. I then mixed in the leftover gravy. It was quite a concoction. But it sure was good.
I used a hand grinder that Mom had picked up at a garage sale a few years back, and it worked like a charm. It won’t be the last time I use it.
Here is a recipe for turkey hash, which is based on some tips from TV’s Rachael Ray. It’s so simple that you could use it anytime you have leftover chicken or turkey. And you could throw in any veggies that you have on hand.
3 teaspoons extra-virgin olive oil (divided use)
¾ pound chopped cooked turkey breast (about 3 cups)
2 cups leftover vegetables (green beans, sweet potatoes or other)
1 cup tomatillo salsa
1 cup shredded sharp reduced-fat Cheddar cheese
2 whole wheat rolls
Heat toaster oven to 350 degrees. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the turkey, vegetables and salsa. Cook, stirring, 2 to 3 minutes to warm through. Scatter the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.
Place rolls in oven to warm.
Meanwhile, heat the remaining 2 teaspoons oil in a second skillet over medium-high heat. Crack the eggs into the skillet. Fry until desired doneness.
Spoon hash onto 2 plates and top each portion with a fried egg. Serve with rolls.
Yielld Serves 2.
Approximate nutritional analysis per serving: 625 calories (26 percent from fat), 18.1 grams fat (5.5 grams saturated, 8.7 grams monounsaturated), 339 milligrams cholesterol, 68.2 grams protein, 44.7 grams carbohydrates, 8.1 grams fiber, 1,256 milligrams sodium.