Turkey Hash

1. 1

   Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.

2. 2

   While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

3. 3

   Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

4. 4

   Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.

* Per serving · 4 servings · Values may vary.

No additional tips available.