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1
Preheat the oven to 200 degrees F.
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2
In a medium bowl, add the potatoes, egg, and milk together and mix until well combined.
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3
Mix in the flour, season with salt and pepper, and stir until smooth.
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4
Heat 2 teaspoons oil on a non-stick griddle or non-stick pan over medium heat, pour about 13 cup of the batter onto the warm griddle, gently spread it to a circle about 4-inch wide, and cook, flipping once, until golden brown, 3to 4 minutes per side.
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5
Remove from heat and put into the oven to keep warm.
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6
Repeat with remaining batter.
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7
Heat 1 tablespoon of oil in a small skillet over medium low heat.
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8
Stir in the onion and garlic and cook until softened, 4 to 6 minutes.
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9
Stir in the red pepper and cook until softened, 4 to 5 minutes.
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10
Stir in the turkey, gravy, and corn and cook, stirring, until turkey is heated through.
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11
Season with salt and pepper, stir in the parsley, and keep warm over low heat.
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12
Heat the remaining teaspoon of oil on the griddle over medium-high heat.
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13
Crack the eggs onto the griddle and cook until desired doneness.
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14
To serve:
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15
Place a warm potato cake on each of 4 plates, top the each of the cake with a fried egg and divide the hash evenly among them.
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16
Serve warm and enjoy!
