Turkey hash - WCAX.COM Local Vermont News, Weather and Sports-

Turkey hash

November 25, 2011

Turkey Hash
Chef Tom Bivins
New England Culinary Institute

Serves 4


  • 1 lb. turkey, white or dark meat, chopped fine
  • 1/2 onion, chopped fine
  • 1 cup crisp apple, chopped
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped fine
  • 2 cups mashed potato
  • 1 cup cooked carrots, mashed
  • 1 cup cooked parsnips, mashed
  • 1/4 cup canola oil
  • Salt and pepper


1. Sauté onions and apples until translucent, about 5 minutes on medium low heat. Remove and add parsley to mashed potato, carrots, and parsnip. Add turkey to mashed vegetables and stir ingredients together. Season to taste.

2. In a heavy bottom pan, heat to medium high. Add canola oil. When hot, add large tablespoons of vegetable and turkey mixture in pan. Do not turn until the bottoms of mixture are golden brown. Serve with poached eggs.

Powered by Frankly
All content © Copyright 2000 - 2017 WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.