Cooking Up Holiday Spirit

Over the next few weeks as we gear up for visits with family and friends our minds turn, naturally, to food. Twice a week we will feature recipes from cookbooks we have available at the West Virginia Library Commission Reference Library. Enjoy!

This week's cookbook: The Leftover Gourmet by Jessica L. Weiss and Patricia Rosier

Turkey Hash

6 to 8 Tablespoons butter
1 small onion, diced
1/2 green pepper, diced
2 small potatoes, peeled, boiled and diced
2 cups cooked turkey, diced
3 slices crisp, cooked bacon, crumbled
salt and pepper to taste
1 egg
1 cup heavy cream
1/4 cup parmesan cheese, grated
1/4 cup gruyere cheese, grated

Melt 4 tablespoons butter in a large heavy skillet. Over medium heat, saute onions and green pepper until soft. Add potatoes to skillet. Cook until lightly brown. Add diced turkey and bacon to the vegetables and add more butter if needed to prevent mixture from sticking. Press down with spatula. Add salt and pepper to taste. Allow the hash to cook for about 10 minutes and then break up with a spatula. Combine egg, heavy cream and the cheeses in a bowl, then pour over the hash. Mix a bit and then cover and cook until the egg is set, 3 to 5 minutes. Turn out onto heated platter and serve immediately. Serve with spinach, sprinkled with grated parmesan cheese.