TURKEY HASH

6 slices bacon, diced
1¾ cups chopped onions, in all
1 cup chopped celery
4 tablespoons unsalted butter
1 tablespoon plus 1¼ teaspoons Chef Paul Prudhomme's Poultry Magic®
2 cups diced peeled potatoes
2½ cups diced cooked turkey
½ cup loosely packed chopped fresh parsley
¼ teaspoon ground nutmeg
Up to 1½ cups chicken or turkey stock, milk, or water


Preheat the broiler.

Cook the bacon in a 12-inch ovenproof skillet over high heat, about 5 minutes. Add ¾ cup of the onions, stir, and cook until the onions start to brown, about 4 minutes. Add the celery, butter, 2 teaspoons of the Poultry Magic, and the remaining onions. Cook, stirring occasionally, about 6 minutes. Stir in the potatoes, beets, turkey, parsley, the remaining 2¼ teaspoons Poultry Magic, and the nutmeg. Cook until the mixture sticks hard to the bottom of the skillet-be careful not to let it burn!-about 7 to 10 minutes. Stir in as much of the stock, milk, or water that is needed to give the hash the consistency you like. It should be easy to stir but not too liquid.

Place the skillet under the broiler until brown and bubbly, about 3 to 4 minutes. Serve immediately with eggs.

Source:
Chef Paul Prudhomme


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