Happy Turkey Tuesday, friends! I’ve got a super fun recipe for you this week, courtesy of a turkey-raising family in southern Minnesota. Jane Peterson sent me Cheesy Turkey Hash a few weeks ago and I’ve finally gotten around to testing it out. Can I tell you it’s fabulous?
The Petersons have been raising turkeys for several generations (since 1939!) and today, they own and operate a wonderful food market in Cannon Falls called Ferndale Market that offers up their own turkey products as well as a ton of other food items. Through the Ferndale brand, they also supply their turkey products to numerous restaurants and retail partners in the Twin Cities area. You can check out the Ferndale Market website here and the company’s Facebook page here.
I’ve known Dick and Jane Peterson (yes, those are their real first names – how cute is that?) and their kids for probably the entire 20+ years I’ve been working for the Minnesota Turkey Growers Association. And I’m so excited to share with you Jane’s Cheesy Turkey Hash recipe. It uses turkey thighs, which I love (I’m a big dark turkey meat kinda gal – so much flavor!) and any recipe that starts with a stick of butter gets a thumbs up in my book. (Hello crispy, buttery hash browns!)
If you want to make this a pretty fast weeknight meal, I would suggest cooking the turkey thighs ahead of time, cubing them up, and storing the meat in the refrigerator (up to 3-4 days) for the recipe. I made this for an evening meal last week, but you could also offer up this hash on the weekend for breakfast or brunch – it’s super versatile!
Thank you, Jane, for sharing your recipe with the blog this week!
Lara
Cheesy Turkey Hash
Ingredients
- 1 16 oz. package frozen hash brown potatoes
- 1 cooked turkey thigh meat removed from bone and chopped
- ½ cup onion chopped
- 6 to 8 Tablespoons butter
- Garlic salt approximately ¼ tsp. or more to taste
- Pepper
- ¼ tsp. Dried Basil
- ¼ tsp. Dried Rosemary
- 1 cup shredded Cheddar cheese
- ½ cup shredded Asiago-Parmesan-Romano cheese blend
Instructions
- Melt butter in large skillet, preferably nonstick.
- Cook onion in butter until translucent.
- Add the hash browns in an even layer and sprinkle with garlic salt, pepper, basil and rosemary. Cook for about 5 minutes over medium heat until potatoes start to thaw.
- Add the turkey and stir it into the potatoes.
- Press mixture lightly with spatula to form an even layer again.
- Cook the hash uncovered for about 12-15 minutes over medium heat, turning occasionally, or until potatoes turn golden.
- Sprinkle with cheeses, cover skillet with lid and reduce heat to very low.
- Cook for about 5 more minutes or until cheese has melted.
Notes